Sauce Rouille

Name: Sauce Rouille
Prep time: 15 min
Cuisine: French (Provençal)
Ingredients: Egg yolk — 1; Garlic cloves, minced — 3; Saffron threads — 1 pinch; Cayenne pepper or piment d'Espelette — 2 g (1/2 tsp); Olive oil — 200 ml (3/4 cup + 2 tbsp); Cooked potato, mashed (optional, for body) — 30 g (2 tbsp); Salt — 2 g (1/3 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Egg yolk — 1
Garlic cloves, minced — 3
Saffron threads — 1 pinch
Cayenne pepper or piment d'Espelette — 2 g (1/2 tsp)
Olive oil — 200 ml (3/4 cup + 2 tbsp)
Cooked potato, mashed (optional, for body) — 30 g (2 tbsp)
Salt — 2 g (1/3 tsp)

Method

Steep saffron threads in 1 teaspoon warm water for 5 minutes.
Pound garlic to a paste with a pinch of salt using a mortar and pestle, or process in a food processor.
Add egg yolk, cayenne and saffron with its soaking liquid; whisk or process to combine.
Slowly drizzle in olive oil while whisking or processing continuously to form a thick emulsion.
Stir in mashed potato if using for extra body, and adjust salt to taste.

Cultural Background: A garlicky, saffron-tinted mayonnaise-like sauce from Provence, rouille (meaning 'rust', for its colour) is the traditional accompaniment to bouillabaisse, spread on toasted bread croutons and floated in the fish soup.

Tips: • The saffron soaking liquid adds both colour and depth — don't discard it. • Mashed potato is an optional but traditional way to stabilise and bulk out the sauce.

Variations: • Omit saffron for a simpler garlic-chile mayonnaise still called rouille in some regions. • Add a few drops of fish broth from the bouillabaisse for extra flavour integration.

Storage: Refrigerate in an airtight container up to 3 days.

Reheating: Not applicable; served cold or room temperature. Nutrition (per serving) Approx. 100 kcal, 0.3 g protein, 11 g fat, 0.5 g carbohydrate per 15 ml serving.

FAQs: What is rouille traditionally served with? Bouillabaisse and other Provençal fish soups, spread on toasted baguette croutons. Can I make it without raw egg? Use a pasteurized egg yolk, or omit the egg and use extra mashed potato as the emulsifying body instead.