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Authentic Rouille Recipe
Provence, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This spicy sauce is made using a mortar and pestle and is typically thickened with bread or breadcrumbs. Known as rouïo in Provençal (lit. “rust”), it gets its ruddy color and most of its flavor from garlic and saffron. Traditional rouille uses olive oil as a base, although most modern versions of the sauce use mayonnaise instead. Some rouille varieties are also made with fish liver, boiled potatoes, tomatoes, garlic, and olive oil. This sauce serves as the perfect, traditional finishing touch for bouillabaisse and other classic French seafood soups and dishes.
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Cooking tips
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storage & serving
Rouille can keep for two days if refrigerated. If it turns stiff, loosen it with a few drops of boiling water or fish broth before serving.
Recipe variations
Rouille Marseillaise
PREP 5min
READY IN 5min
This recipe describes the rouille preparation typical for Marseille where the sauce is said to have originated. In this version, stale bread is used as a thickener.
Ingredients
Rouille Marseillaise
2 chili peppers, seeded and chopped
4 cloves of garlic, peeled
1 egg yolk
1 cup (240 ml) olive oil
1 handful of stale bread
1 tbsp rock salt
Preparation
1
Rouille Marseillaise
Step 1/3
Using a pestle and mortar, crush the peppers, garlic, rock salt, egg yolk, and 1 teaspoon of olive oil into a thick paste.
Step 2/3
Crumble the bread, soak it in hot water, and then shape into a tight lump, by squeezing out the excess liquid.
Step 3/3
Add bread to the paste and start beating, gradually adding the remaining olive oil until the sauce reaches a smooth consistency.
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