A rich Provençale sauce, traditionally served with fish soup.
Prepare ahead: The rouille can be refrigerated in a covered container for up to 1 week.
Preparation Time10 min
Preparation Time - Text10 mins, plus standing
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Five Ingredients or LessYes
Taste and Texturebuttery, garlicky, hot & spicy, tangy
Type of Dishbutter sauce
- 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)
Combine the saffron threads and 2 tbsp hot water in small bowl. Let stand 5 minutes.
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.
2008 Dorling Kindersley