10 min

    Rouille (rouïo in Provençal) is a spicy garlic sauce used for fish dishes, fish soup and Bouillabaisse. When the Rouille is prepared, keep it chilled in the fridge until it is served, either the same day or the next day. Before serving, if the Rouille is stiff, thin it with a few drops of boiling water.

    7 people made this

    Serves: 4 

    • 2 teaspoons cayenne pepper
    • 3 cloves garlic
    • 125ml olive oil
    • 2 egg yolks
    • 5g saffron

    Prep:10min  ›  Ready in:10min 

    1. In a mortar, crush the garlic to a fine mash. Transfer to a mixing bowl. Add the egg yolks, and beat into a mayonnaise while adding the olive oil. When the sauce is thick and smooth, stir in the cayenne pepper and saffron.

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