📝 About This Recipe
An essential companion to a classic Bouillabaisse, Rouille is a bold, velvety spread that captures the sun-drenched flavors of Provence. This 'rust'-colored sauce combines the heat of red chilies with the floral luxury of saffron and a potent garlic punch. Traditionally thickened with breadcrumbs or potato, our version creates a luxurious emulsion that transforms simple seafood dishes into a gourmet experience.
🥗 Ingredients
The Infusion
- 1/2 teaspoon Saffron threads (crushed lightly)
- 2 tablespoons Warm fish stock or water (to bloom the saffron)
The Base
- 1 slice White bread (crusts removed, torn into small pieces)
- 4 pieces Garlic cloves (large, germ removed for sweetness)
- 1 piece Red chili pepper (seeded and finely chopped (Fresno or Bird's Eye))
- 1/2 teaspoon Sea salt (plus more to taste)
- 1 piece Egg yolk (at room temperature)
- 1 teaspoon Lemon juice (freshly squeezed)
The Emulsion
- 3/4 cup Extra virgin olive oil (high quality, fruity variety)
- 1/4 teaspoon Piment d'Espelette or Cayenne (for extra warmth and color)
- 1 teaspoon Tomato paste (for depth of color)
👨🍳 Instructions
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1
In a small ramekin, combine the crushed saffron threads with the warm fish stock. Let it steep for at least 10 minutes until the liquid is a deep, vibrant orange.
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2
Place the torn bread pieces into a small bowl and drizzle with 1 tablespoon of the saffron infusion. Let it soak until the bread is soft and pasty.
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3
Using a large mortar and pestle (the traditional way), combine the garlic cloves, chopped chili, and sea salt.
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4
Grind the garlic and chili into a completely smooth, uniform paste. There should be no visible chunks remaining.
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5
Add the soaked bread and the tomato paste to the mortar. Continue to work the mixture with the pestle until it is a thick, sticky orange-red paste.
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6
Whisk in the room-temperature egg yolk and the remaining saffron liquid until the mixture is well combined.
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7
Now, begin the emulsion. While whisking constantly (or using the pestle in a circular motion), add the olive oil literally drop by drop.
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8
Once the mixture begins to thicken and look glossy, you can increase the oil flow to a very thin, steady stream.
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9
Continue adding oil until the rouille reaches the consistency of a thick mayonnaise that can hold its shape on a spoon.
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10
Stir in the lemon juice and the Piment d'Espelette to brighten the flavors and add a final touch of smokiness.
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11
Taste for seasoning. Add a pinch more salt if necessary to make the garlic and saffron pop.
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12
Transfer to a small serving bowl, cover with plastic wrap directly touching the surface to prevent a skin from forming, and chill for 30 minutes before serving.
💡 Chef's Tips
Always use room temperature ingredients to ensure a stable emulsion that won't break. If the sauce breaks (separates), start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For the best flavor, remove the 'germ' (the green sprout) from the center of the garlic cloves to avoid bitterness. If you don't have a mortar and pestle, a food processor works, but the texture will be slightly less authentic. Use a high-quality, cold-pressed olive oil, but avoid one that is too 'peppery' as it may overwhelm the saffron.
🍽️ Serving Suggestions
Serve a generous dollop atop a steaming bowl of Bouillabaisse or Mediterranean fish stew. Spread onto toasted baguette crostini that have been rubbed with a raw garlic clove. Use as a gourmet dip for chilled grilled shrimp or steamed artichokes. Whisk a spoonful into a seafood risotto just before serving for incredible depth. Pair with a crisp, chilled Rosé from Provence or a dry Vermentino.