French Rouille Sauce Recipes

ROUILLE

Steps:

• Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
• Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
• Add bread to saffron water; press to absorb.
• Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
• Stir in garlic, cayenne or chiles, and paprika, and season with salt.

FRENCH ROUILLE SAUCE

Steps:

• Gather the ingredients.
• Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.
• Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
• Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.
• While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
• Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.
• Serve alongside fish and enjoy.

ROUILLE

Steps:

• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

ROUILLE (FANCY SPICY FRENCH MAYO)

Steps:

• Soak your saffron threads in about 1 tbsp of warm water. Let it sit for about 2 hours.
• Mix your saffron and soaking liquid with mayonnaise, garlic and cayenne. Season to taste with salt and pepper.
• Serve!

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE

Steps:

• Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
• 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.
• Dissolve the saffron threads in the warm white wine and add to the blender.
• Transfer to a bowl and taste. Stir in salt and lemon juice to season.
• Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.

BOUILLABAISSE WITH ROUILLE

Steps:

• For the stock:
• Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
• For the bouillabaisse:
• In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
• For the rouille:
• In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
• Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.