Description
Rouille is a flavorful garlic sauce enriched with saffron and olive oil, perfect for dipping or spreading.
Ingredients
Scale
- 2/3 cup (150 ml) olive oil, extra virgin
- 2 egg yolks
- 1 tbsp (15 g) Dijon mustard
- 2 garlic cloves, peeled
- 6 threads of saffron
- 1 tsp (3 g) ground paprika
- 1 tsp (3 g) Piment d’Espelette or Cayenne pepper
- 2 slices of baguette or 1 slice of white bread, soaked in water
- 1 cup (240 ml) water or Bouillabaisse stock
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Start by getting all your ingredients together, including the bread, garlic, saffron, and paprika. Ensure they are at room temperature for better mixing. If the ingredients are too cold, it might be tricky to get a smooth texture later on.
- Blend the Base: Place the soaked bread and garlic into a food processor, blending them until they form a smooth paste. You should smell the garlic, and it should look creamy and thick. This step is crucial for a rich base.
- Add the Spices Gradually: While the blender is running, slowly drizzle in the olive oil. The mixture should start to emulsify and thicken. Pouring the oil too quickly may cause it not to blend well. Drizzle it in slowly for optimal results.
- Check the Flavor: Taste your rouille and adjust seasoning as necessary. If it is too strong with garlic or salty, correct it by adding more soaked bread or reducing the garlic. Adjust to your taste.
- Finish & Store: Once you are satisfied with the taste and texture, transfer the rouille to a jar. It should have a vibrant color and creamy consistency. Store it in the fridge, where it will last for 2 to 3 days.
Notes
- Storage Tips: Keep in an airtight container in the fridge for 2 to 3 days.
- Expert Tips: Ensure all ingredients are at room temperature for better emulsification.
- Drizzling the olive oil slowly helps maintain a stable emulsion. If the sauce seems too thin, check the temperature of all ingredients.
- If the garlic flavor is too strong, reduce the number of garlic cloves or use roasted garlic for a milder taste.
- If the sauce is too salty, you can add a bit more soaked bread to absorb excess salt.
- If the color lacks vibrancy, ensure your saffron and paprika are fresh to enhance the color of the sauce.
Nutrition
- Calories: 242
- Sugar: 1g
- Sodium: 67mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 0mg