Rouille is a very fresh and thick sauce mainly served with fish or fish-based soups, especially Bouillabaisse. The actual name for the sauce is from the French word for rust – rouillé. This is because of the reddish brown color of the sauce. There are actually two different ways to create rouille. The traditional method is to use a combination of olive oil, egg yolks, chili peppers, and garlic. Breadcrumbs can be added to give it the proper texture. But this depends on what you are using it for. If it is for a Bouillabaisse, then the crumbs are really overkill because you ladle the rouille on toasted baguette slices which are placed on the bottom of the soup bowl before you serve the soup on top of it.
Along with these basic ingredients, the oil-based rouille may also include a wide range of spices, depending on the preferences of the chef. Saffron, orange peel and lemon are examples of additional ingredients.
It can also be made with mayonnaise.
ROUILLE – A Sauce for Bouillabaisse
How to make a Rouille Sauce
How to make a rouille sauce
Remove the seeds from the chili, and cut it into small pieces.
Mince the garlic.
Add to a bowl. Add the two egg yolks. You can make this with a mortar and pestle. Here you would pound the sauce until smooth. If not then just mix together well with a fork.
Slowly work in the olive oil, constantly stirring so that it is always remaining thick.
Add the desired amount of salt.
Ready to serve!
Serving Size 1 Cup
- Amount Per Serving
- Calories 29kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.8g4%
- Cholesterol 105mg35%
- Sodium 586mg25%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.