Rouille Sauce
Rouille sauce is a traditional Provençal sauce, often served with bouillabaisse. It is made with potato, garlic, egg yolk, olive oil, saffron, and cayenne pepp
Rouille sauce is a traditional Provençal sauce, often served with bouillabaisse. It is made with potato, garlic, egg yolk, olive oil, saffron, and cayenne pepper, which gives it a reddish color and a slightly spicy flavor. This sauce is perfect for accompanying fish dishes and soups.
Time
25 min. =
25 min.
Utensils
1 sauce pan1 blender1 whisk
Ingredients for 4 parts
- 2 ml. water
- 30 g. garlics
- 1 g. chili powder
- 300 ml. olive oil
- 0.5 lemon
- 50 g. potatoes
- 1 g. saffron
- 1 egg yolk
Steps
- Cook the potato in its jacket, then peel it.
- Crush the garlic cloves in a blender with the hot potato pulp.
- Add the egg yolk and salt.
- Gradually incorporate the olive oil.
- Add a little warm water and saffron to stabilize the emulsion.
- Continue mixing until you get a smooth consistency.
- Finish with the addition of strong pepper and lemon juice.