Rouille

Recipe 15 minPreparation Time 10 minCooking Time

Rouille

15 minPreparation Time 10 min Cooking Time

About this Recipe

Traditionally, rouille (slathered on a toasted slice of baguette) is the classic accompaniment to bouillabaisse, the seafood soup famous in Marseille and along the Provençal coast. But this study, garlicky red pepper mayonnaise variant can do so much more; it works as a dip, a spread, or a dressing. Try tossing boiled potatoes in it for a wonderful late-summer picnic salad.

The Benefits

This savory Mediterranean sauce is full of vitamin C thanks to the red bell, and lemon juice; and healthy monounsaturated fats from olive oil and egg yolks. Pepper, garlic and saffron (a little goes a long way) up the antioxidant quotient of the recipe.

Ingredients

Makes about 2 cups (330 g)

1/4 tsp saffron threads
2 tsp lemon juice
1 red bell pepper, stem and seeds removed
1 cup (240 ml) olive oil
¼ cup (35 g) breadcrumbs
2 egg yolks
3 garlic cloves
¼ tsp cayenne
½ tsp salt
Freshly ground black pepper

Directions

Step 1

Heat your broiler. In a very small bowl, put the saffron threads in the lemon juice and set aside to soften.
Step 2

Cut the pepper into thick strips, about two per side, and place them skin side up on a baking sheet. Broil them until they’re charred, 5 to 10 minutes. Put the strips in a bowl and cover them for 10 minutes to let them steam.
Step 3

Put the olive oil in a measuring cup with a pouring spout. Scrape the charred skins off the pepper and put the strips in a blender or food processor with the breadcrumbs, egg yolks, lemon juice, saffron, garlic, cayenne, salt, and black pepper. Blend until mostly smooth, then drizzle in the oil in a thin stream while the blade is spinning, creating a thick emulsion. Taste for seasoning. Rouille will keep, covered, in the fridge for a day or two.

Substitutions: Some people omit the pepper.

Level Up: Use your own sourdough breadcrumbs.

Try It With: Boiled new potatoes, or on bruschetta with Tuscan Bean Purée.

Zero Waste: Use the egg whites to make a meringue, or shake up a nice frothy cocktail like a gin fizz or whiskey sour.