Rouille Sauce

Rouille Sauce

A garlicky, saffron-tinted emulsion traditionally spooned over bouillabaisse and crusty bread.

Total 30 min Makes 16 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

Rouille is a rustic Provençal cousin of aioli, built from garlic, saffron, and a touch of cayenne whisked into olive oil until thick and glossy. It traditionally thickens with mashed potato or soaked bread, giving it a silkier, more rustic texture than a straight mayonnaise. Serve it floated on fish soup or spread on toasted baguette.

Ingredients

  • 1 small red potato, peeled and cubed
  • 4 cloves garlic, minced
  • 1/4 teaspoon saffron threads
  • 1 tablespoon hot water
  • 1 large egg yolk
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Place the potato cubes in a small saucepan, cover with water, and bring to a boil over high heat.

  2. Reduce heat and simmer the potato until fork-tender, about 10 minutes, then drain and mash until smooth. Set aside to cool slightly.

  3. Steep the saffron threads in the hot water for 5 minutes to release their color and aroma.

  4. In a medium bowl, whisk together the mashed potato, minced garlic, egg yolk, cayenne, lemon juice, and saffron with its soaking water until well combined.

  5. Whisking constantly, drizzle in the olive oil a few drops at a time at first, then in a slow steady stream, until the mixture emulsifies and thickens like mayonnaise.

  6. Season with salt and black pepper, whisking to combine. Taste and adjust lemon juice or cayenne as needed.

  7. Transfer the rouille to a jar or airtight container and refrigerate at least 20 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.0 (1)

Rouille Sauce

Rouille is a rustic Provençal cousin of aioli, built from garlic, saffron, and a touch of cayenne whisked into olive oil until thick and glossy. It traditionally thickens with mashed potato or soaked bread, giving it a silkier, more rustic texture than a straight mayonnaise. Serve it floated on fish soup or spread on toasted baguette.

30 min 16 oz 95 cal

Ingredients

  • 1 small red potato, peeled and cubed
  • 4 cloves garlic, minced
  • 1/4 teaspoon saffron threads
  • 1 tablespoon hot water
  • 1 large egg yolk
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. 1

    Place the potato cubes in a small saucepan, cover with water, and bring to a boil over high heat.

  2. 2

    Reduce heat and simmer the potato until fork-tender, about 10 minutes, then drain and mash until smooth. Set aside to cool slightly.

  3. 3

    Steep the saffron threads in the hot water for 5 minutes to release their color and aroma.

  4. 4

    In a medium bowl, whisk together the mashed potato, minced garlic, egg yolk, cayenne, lemon juice, and saffron with its soaking water until well combined.

  5. 5

    Whisking constantly, drizzle in the olive oil a few drops at a time at first, then in a slow steady stream, until the mixture emulsifies and thickens like mayonnaise.

  6. 6

    Season with salt and black pepper, whisking to combine. Taste and adjust lemon juice or cayenne as needed.

  7. 7

    Transfer the rouille to a jar or airtight container and refrigerate at least 20 minutes before serving to let the flavors meld.