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Ingredientes
- 1/4 c. Of chicken bouillabaisse liquid
- 1/4 tsp Powdered saffron
- 2 x Parboiled garlic cloves,, pureed till it is pasty
- 3/4 c. Crustless good quality French bread,, cut into cubes
- 2 tsp Mustard
- 1 Tbsp. Minced pimiento
- 1/3 c. Commercially prepared mayonnaise
- 1/4 c. Extra virgin extra virgin olive oil
- 1/4 c. Vegetable oil
- Â Â Salt and cayenne pepper to taste
Direcciones
- Whisk the liquid, saffron, and garlic together. Soak the bread cubes in this for 10 min, then transfer the mix to a blender. Blend the mix till pureed. Add in the mustard, pimiento and mayonnaise and puree again. Drizzle in oils till an emulsion forms. Season with about 1/2 tsp. of salt and a dash of cayenne pepper.
- Yield: 1 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 1160 | |
| Calories from Fat 1071 | 92% |
| Total Fat 121.54g | 152% |
| Saturated Fat 15.71g | 63% |
| Trans Fat 1.41g | |
| Cholesterol 14mg | 5% |
| Sodium 643mg | 27% |
| Potassium 229mg | 7% |
| Total Carbs 12.63g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 0.18g | 0% |
| Protein 10.31g | 16% |
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