Rouille Sauce
Rouille sauce is a Provençal sauce, creamy and spicy, traditionally served with bouillabaisse and other fish soups. It is made with bread, garlic, chili, olive
Rouille sauce is a Provençal sauce, creamy and spicy, traditionally served with bouillabaisse and other fish soups. It is made with bread, garlic, chili, olive oil, and saffron. Its intense flavor and smooth texture make it a condiment appreciated for its originality. The preparation of this sauce requires some technique to obtain a stable emulsion. It should be prepared and served immediately.
Time
20 min. =
20 min.
Utensils
1 bowl1 mortar
Ingredients for 6 parts
- 0.25 c. à c. sea salt
- 3 garlics
- 1 c. à c. chili powder
- 100 ml. olive oil
- 100 g. pain
- 0.25 c. à c. saffron
Steps
- Soak the bread in warm water for a few minutes.
- In a mortar, pound the garlic cloves with salt and chili powder until you get a paste.
- Add the saffron and mix.
- Squeeze out the bread and add it to the mortar. Pound until you get a smooth paste.
- Gradually incorporate the olive oil, mixing constantly until you get a smooth sauce.
- Serve immediately with bouillabaisse or other fish soups.