📝 About This Recipe
Hailing from the sun-drenched coast of Marseille, Rouille is the essential, fiery companion to a traditional Bouillabaisse. This velvety, rust-colored emulsion balances the heat of cayenne pepper with the floral luxury of saffron and the sharp bite of fresh garlic. It is a sophisticated condiment that transforms simple seafood dishes into an authentic Provencal feast.
🥗 Ingredients
The Aromatics
- 4 pieces Garlic cloves (large, germ removed and roughly chopped)
- 1/2 teaspoon Saffron threads (high quality, crushed)
- 1/2 teaspoon Sea salt (flaky or fine)
- 1/4 teaspoon Cayenne pepper (adjust for desired heat)
- 1/4 teaspoon Smoked paprika (for depth of color)
The Binding Base
- 1 large Egg yolk (at room temperature)
- 1 slice White bread (crusts removed, torn into small bits)
- 2 tablespoons Fish stock or warm water (to soak the bread)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Dijon mustard (acts as a stabilizer)
The Emulsion Oils
- 1/2 cup Extra virgin olive oil (fruity, high quality)
- 1/2 cup Grapeseed or vegetable oil (neutral flavor to balance the olive oil)
👨🍳 Instructions
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1
Place the torn bread bits in a small bowl and drizzle with the warm fish stock or water. Let it sit for 5 minutes until soft and pasty.
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2
In a mortar and pestle, combine the chopped garlic and sea salt. Grind vigorously until a smooth, translucent paste forms.
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3
Add the crushed saffron threads, cayenne pepper, and smoked paprika to the garlic paste. Continue to grind until the spices are fully integrated and the color is a vibrant orange.
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4
Squeeze any excess liquid from the soaked bread and add the bread paste to the mortar. Work it into the garlic-spice mixture until completely uniform.
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5
Transfer this flavorful base to a medium-sized glass bowl. Whisk in the room-temperature egg yolk, Dijon mustard, and lemon juice until smooth.
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6
Combine the olive oil and neutral oil in a measuring cup with a spout for easy pouring.
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7
Secure your bowl by placing it on a damp kitchen towel to prevent it from sliding while you whisk with one hand.
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8
Begin adding the oil mixture drop by drop, whisking constantly and vigorously. This slow start is crucial for a stable emulsion.
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9
Once the sauce begins to thicken and look glossy, you can increase the flow of oil to a very thin, steady stream.
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10
Continue whisking until all the oil is incorporated and the sauce has the consistency of a thick, spreadable mayonnaise.
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11
Taste the Rouille. If it needs more acidity, add a drop more lemon juice; if it needs more heat, add a pinch of cayenne.
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12
Cover and refrigerate for at least 30 minutes before serving to allow the saffron and garlic flavors to bloom and meld together.
💡 Chef's Tips
Use room temperature egg yolks to ensure the emulsion forms easily and doesn't break. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. For the most authentic texture, use a mortar and pestle for the garlic paste rather than a food processor. Always remove the 'germ' (the green sprout) from the center of the garlic to avoid a bitter, overly harsh aftertaste. Store in an airtight container in the fridge for up to 3 days, but do not freeze.
🍽️ Serving Suggestions
Slather generously onto toasted baguette croutons and float them in a steaming bowl of Bouillabaisse or fish stew. Serve as a dip alongside chilled poached shrimp or grilled calamari. Use as a bold spread for a Mediterranean-style roasted vegetable sandwich. Pair with a crisp, chilled Provencal Rosé or a dry Vermentino to cut through the richness of the garlic and oil.