Rouille is a rust coloured sauce that’s a speciality of Provence, a bit like a spicy mayonnaise. Every family and cook has their own favourite version. Some may add lemon juice to firm the rouille, whilst others add breadcrumbs or potato. But every version will include garlic and either paprika or chilli and often saffron to give it that gorgeous rust colour that gives the sauce its name. This recipe for rouille is easy to make and versatile. You can add more garlic if you’re a fan!
Recipe for rouille
1 egg yolk
1 tbsp Dijon mustard
50 ml neutral or olive oil for purists
3 crushed garlic cloves
Large pinch paprika
Saffron 3 strands (optional)
Peel the garlic and crush it. A mortar and pestle are perfect for this.
Add the mustard and egg yolk and blend until well mixed.
Drizzle the oil in a bit at a time (like making mayonnaise) whisking continuously so it doesn’t curdle. The mix will thicken. You can also use a food processor to mix.
Add all the spices and salt, whisk again.
Place in the fridge for one hour.
This is the perfect sauce to spread on grilled bread or rounds of baguette to fish soup like bourride, or bouillabaisse.