Teresa's Recipes
Rouille
Rouille is a traditional Provençal sauce that adds a burst of flavor to any dish it accompanies. This vibrant, garlicky mixture, enriched with the delicate essence of saffron and a hint of heat from cayenne pepper, is commonly served alongside rich fish stews and comforting soups, enhancing their flavors with every dip. Its name translates to 'rust' in French, a nod to its warm, golden hue, reminiscent of the Mediterranean sun.
Ingredients
- to taste Salt
- 1/2 cup Extra virgin olive oil
- 1 cup Fish or vegetable broth
- 1 cup, torn into pieces Stale bread, crust removed
- 1/2 teaspoon, or to taste Cayenne pepper
- 1/4 teaspoon Saffron threads
- 4, peeled Garlic cloves
Dietary Notes
- Servings: 6
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 14g
- Carbs: 9g
- Protein: 2g
- Sodium: 280mg
- Sugar: 0g
Instructions
- In a mortar and pestle, combine the garlic cloves, saffron threads, and cayenne pepper. Pound these ingredients together until you form a smooth paste.
- In a separate bowl, soak the stale bread pieces in the fish or vegetable broth until they are softened, about 5 minutes. Once softened, squeeze out any excess liquid from the bread.
- Add the soaked bread to the mortar with the garlic-saffron mixture. Pound until the mixture is smooth and well combined.
- Gradually drizzle in the extra virgin olive oil while continuing to pound the mixture, creating a smooth and emulsified sauce.
- Season the rouille with salt to taste, adjusting the seasoning as needed.
- Transfer the rouille to a serving bowl and enjoy it as a dipping sauce with bouillabaisse, fish stews, or drizzled over roasted vegetables.
Tips
- For a creamier texture, you can add an egg yolk while mixing in the olive oil.
- Feel free to adjust the amount of cayenne pepper to suit your spice preference, or substitute with smoked paprika for a different flavor profile.
- Rouille can be made ahead of time and stored in the refrigerator for up to 3 days; simply stir before serving.