📝 About This Recipe
Hailing from the rugged coastlines of Marseille, Rouille is a fiery, saffron-infused emulsion that serves as the essential heartbeat of traditional French seafood stews. This 'rusty' hued sauce balances the pungent bite of fresh garlic with the smoky warmth of cayenne and the floral luxury of saffron. It is a silky, bold spread that transforms a simple piece of toasted baguette into a gourmet experience, capturing the very essence of the Mediterranean sun.
🥗 Ingredients
The Aromatic Base
- 4-5 pieces Garlic cloves (large, peeled and germ removed for sweetness)
- 1/2 teaspoon Saffron threads (high quality, lightly crushed)
- 1/2 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Cayenne pepper (adjust for desired heat)
- 1/2 teaspoon Piment d'Espelette (for authentic smoky depth)
The Panade (Thickener)
- 1 slice White bread (crusts removed, torn into small pieces)
- 2 tablespoons Fish stock or warm water (to soak the bread)
- 1/4 cup Yukon Gold potato (boiled until very soft and mashed)
The Emulsion
- 1 Egg yolk (large, at room temperature)
- 3/4 cup Extra virgin olive oil (mild and fruity variety)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 teaspoon Tomato paste (for color and acidity)
👨🍳 Instructions
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1
Begin by blooming your saffron. Place the crushed saffron threads in a small bowl with one tablespoon of warm water or fish stock and let it steep for at least 10 minutes.
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2
Prepare the panade by soaking the torn bread pieces in the remaining tablespoon of warm liquid until it forms a soft paste. Squeeze out any excess moisture.
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3
In a large granite or marble mortar and pestle, combine the garlic cloves and the sea salt. Grind until a smooth, translucent paste forms with no visible chunks.
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4
Add the soaked bread and the mashed potato to the mortar. Work these into the garlic paste until the mixture is uniform and sticky.
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5
Incorporate the cayenne pepper, piment d'Espelette, and tomato paste. The mixture should now take on a vibrant, rusty orange hue.
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6
Whisk in the room-temperature egg yolk and the steeped saffron liquid (including the threads) until fully combined.
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7
Now, begin the emulsion. This requires patience! Add the olive oil drop by drop while whisking constantly or grinding with the pestle in a circular motion.
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8
Once the sauce begins to thicken and stabilize, you can increase the oil flow to a very thin, steady stream.
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9
Continue whisking until all the oil is incorporated and the sauce has the consistency of a thick, glossy mayonnaise.
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10
Stir in the lemon juice to brighten the flavors and cut through the richness of the oil.
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11
Taste and adjust seasoning. You may want an extra pinch of salt or a dash more cayenne depending on your preference for heat.
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12
Transfer the Rouille to a glass jar and let it rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use room temperature ingredients to prevent the emulsion from breaking. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For the best flavor, use a mortar and pestle rather than a food processor; the crushing action releases more essential oils from the garlic. If you find the garlic too harsh, blanch the cloves in boiling water for 2 minutes before crushing. Store in an airtight container for up to 3 days, but it is best enjoyed the day it is made.
🍽️ Serving Suggestions
Serve a dollop atop a steaming bowl of Bouillabaisse or any Mediterranean fish soup. Spread generously on toasted baguette croutons rubbed with a raw garlic clove. Use as a bold dip for roasted fingerling potatoes or grilled asparagus. Pair with a crisp, chilled glass of Provence Rosé or a dry Vermentino. Accompany with a platter of chilled poached shrimp or steamed mussels.