Rouille Sauce -- A Delicious French Condiment

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Published 2024-08-05

Sort of like mayonnaise, but richer and with spices, Rouille sauce is often served on bread with Bouillabaisse. It is amazing on its own however and a sauce everyone should learn to make. You can vary the spices to suit your own tastes.

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Recipe:
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2 small or one larger boiled potatoes.
2 eggs yolks
1T Dijon mustard
3 cloves of garlic
150ml olive oil
1t paprika
6 threads of saffron (I used more though)
1tsp esplette pepper or a smaller amount of ceyenne, to taste
1tsp lemon juice

Rice the potatoes (you can put them through the garlic press) and mix with the garlic (crushed in a garlic press or mortar and pestle). Add egg yolks lemon juice, mustard. Whisk well until very uniform in texture.

Begin to add the oil, starting with just a bit (2 spoons at a time). Whisk in until the emulsion is fully stable and smooth. Add a bit more at a time, like you would with mayonnaise. Once the emulsion is well started, you can add a bit more at a time. The sauce will thicken as more oil gets added.

Once the desired thickness is reached, you can serve on bread.

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