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French, Provence
Rouille Recipe-1305

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A rich Provençale sauce, traditionally served with fish soup.

Yield: 6 servings
Prep time: 10 Mins, Plus Standing


  • ¼ tsp saffron threads
  • 1 large egg
  • 2 large egg yolks
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 4 garlic cloves, minced
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 1¼ cups olive oil (not extra virgin)


1. Combine the saffron threads and 2 tbsp hot water in small bowl. Let stand 5 minutes.

2. Combine the egg, egg yolks, soaked saffron mixture, vinegar, mustard, garlic, and cayenne in a food processor. With the motor running, very slowly pour in the oil until the sauce is thick and creamy. Season with salt and pepper. Store in the refrigerator.


Prepare ahead: The rouille can be refrigerated in a covered container for up to 1 week.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

433kcal (22%)
18mg (2%)
1mg (1%)
33mcg RAE (1%)
105mg (35%)
335mg (14%)
7g (35%)
47g (73%)
1mg (4%)

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