Rouille

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.

Servings: 6

Ingredients

  • Salt (to taste)
  • Extra virgin olive oil (1/2 cup)
  • Fish or vegetable broth (1 cup)
  • Stale bread, crust removed (1 cup, torn into pieces)
  • Cayenne pepper (1/2 teaspoon, or to taste)
  • Saffron threads (1/4 teaspoon)
  • Garlic cloves (4, peeled)

Instructions

  1. In a mortar and pestle, combine the garlic cloves, saffron threads, and cayenne pepper. Pound these ingredients together until you form a smooth paste.
  2. 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.
  3. Add the soaked bread to the mortar with the garlic-saffron mixture. Pound until the mixture is smooth and well combined.
  4. Gradually drizzle in the extra virgin olive oil while continuing to pound the mixture, creating a smooth and emulsified sauce.
  5. Season the rouille with salt to taste, adjusting the seasoning as needed.
  6. Transfer the rouille to a serving bowl and enjoy it as a dipping sauce with bouillabaisse, fish stews, or drizzled over roasted vegetables.

Dietary Information

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