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Nutrition Facts
Serving Size 1 Cups 211g Recipe makes 2 Cups) The following items or measurements are not included below: pastis
Calories 1528
Calories from Fat 1515		(99%)
Amount Per Serving		%DV
	Total Fat 168.3g	258%
	Saturated Fat 24.6g	122%
	Monounsaturated Fat 121.0g
	Polyunsaturated Fat 18.1g
	Trans Fat 0.0g
Cholesterol 283mg		94%
Sodium 16mg		0%
Potassium 88mg		2%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 4.3g		8%
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Garden Lunch for a Crowd on Bastille Day

French Tart

Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise

Recipe #214944 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: French Tart
Mar 3, 2007

Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise — it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.

2 Cups (change servings and units)

Ingredients

3 egg yolks
1/4 teaspoon dry mustard
4-6 minced garlic cloves
1 tablespoon white wine, warmed slightly
1 teaspoon saffron thread
1/2 teaspoon cayenne pepper
1 teaspoon pastis or Ricard
1 1/2 cups olive oil
salt
1/2 lemon, juice of

Directions

1
Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
2
With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.
3
Dissolve the saffron threads in the warm white wine and add to the blender.
4
Transfer to a bowl and taste. Stir in salt and lemon juice to season.
5
Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.

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Featured Reviews for This Recipe

From: davinandkennard

On Sep 14, 2009

Incredible!!!!! I served it with my bouillabaisse and baguette. I live in Mexico and my friends loved this golden gift of the gods. The garlic lingers on the lips!!!!

0 people found this review helpful

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From: Heydarl

On Sep 9, 2007

This recipe was great & worked perfectly with Soupe De Poissons Dieppoise - Spicy French Fish Soup. Easy to make & great results. Thanks FT for another winner.

2 people found this review helpful

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From: Chef Shadows

On Jun 2, 2007

Another fine recipe FT! I used this with a home smoked salmon, after smoking I spread this wonderful sauce over the fish before serving. Got raves! I wish saffron were not so pricey!

1 person found this review helpful

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