Rouille is a golden and savory Provençal mayonnaise enriched with saffron and garlic that elevates fish soups like bouillabaisse to new heights. This luscious and aromatic sauce is the essential accompaniment to Mediterranean dishes, bringing elegance and flavor to every bite.
⏱️15 min
📊Medium
👥6 servings
🍽️Snack
vegetarianfestive
Ingredients
2 piècesegg yolks
4 goussesgarlic
250 mlextra virgin olive oil
1 pincéesaffron threads
2 cuillères à soupehot water
0.5 cuillère à caféfine sea salt
0.25 cuillère à caféground white pepper
0.25 cuillère à caféEspelette pepper
Instructions
1PREPARE THE SAFFRON: Pour 2 tablespoons of hot water into a bowl and add the saffron threads. Let it infuse for 5 minutes covered so the saffron releases its beautiful golden color and characteristic aroma. This infusion will give the rouille its typical sunny hue and enhance its Mediterranean flavors.
2PREPARE THE GARLIC: Peel the 4 garlic cloves and crush them finely using a mortar and pestle or mince them very finely with a knife. You can also use a garlic press to obtain a smooth and homogeneous paste. The garlic must be reduced to a creamy paste to blend harmoniously into the mayonnaise.
3BUILD THE MAYONNAISE: Pour the egg yolks into a bowl at room temperature. Whisk them vigorously for 2 minutes with a pinch of salt until they become pale and fluffy. This step is crucial: it prepares the yolks to gradually receive the oil. Begin pouring the olive oil drop by drop while whisking constantly, as you would for a classic mayonnaise.
4INCORPORATE THE OIL GRADUALLY: Once the first drops of oil are well incorporated and the mixture begins to thicken, pour the oil in a thin and continuous stream while whisking without interruption. The temperature of the oil and eggs should remain close to room temperature to prevent the sauce from breaking. If the rouille becomes too thick, you can add a few drops of lukewarm water to loosen it.
5INTEGRATE THE AROMATICS: When all the oil has been incorporated and you have obtained a creamy and glossy sauce, add the garlic paste prepared in step 2. Whisk vigorously for 1 minute to thoroughly blend the garlic into the cream. Then pour the saffron infusion in a thin stream while continuing to whisk, until you achieve a uniform golden color and homogeneous hue.
6FINALIZE THE SEASONING: Taste your rouille and adjust the seasoning with salt, white pepper, and Espelette pepper to your liking. The rouille should be generously peppered and slightly spicy. Pour the sauce into an airtight glass jar and refrigerate for up to 3 days before using. Serve at room temperature or slightly chilled as an accompaniment to bouillabaisse or toasted croutons.