French · Starter · Medium
Rouille
The rust-colored saffron and pepper sauce that crowns a proper bouillabaisse. Fiery, garlicky, essential.
The whole recipe in 60 seconds
Rouille, in 5 ideas
- The potato (or bread) is the traditional thickener that gives rouille its body.
- Saffron provides the signature rust color and an earthy depth.
- It should have real heat; the cayenne is not shy in the authentic version.
- Without rouille, bouillabaisse is just fish soup; with it, it is a ceremony.
- It also transforms a simple vegetable soup into something special.
What you need
Ingredients
- 1 small potato, boiled and mashed (or 2 slices white bread, crusts removed)
- 4 cloves garlic
- 1/2 tsp saffron threads, steeped in 2 tbsp hot water
- 1 tsp cayenne pepper
- 1 egg yolk
- 3/4 cup olive oil
- 1 tbsp lemon juice
- Salt to taste
How to make it
Directions
- Pound the garlic to a paste with a pinch of salt.
- Blend the garlic, mashed potato, saffron with its water, cayenne, and yolk until smooth.
- Whisk in the olive oil in a slow stream until thick and emulsified.
- Stir in the lemon juice and season with salt.
- Serve dolloped on bouillabaisse or spread thick on toasted bread rubbed with garlic.
Money saver. A tiny pinch of saffron goes a long way. Buy it in small quantities from a spice shop; the threads keep for years sealed and dark.