Rouille sauce . This sauce is of French origin and is very suitable for use with white fish, both fried and roasted. Very tasty and aromatic.
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- 1 Origin of the name
- 2 Preparation of Rouille Sauce
- 1 Ingredients of Rouille Sauce:
- 2 Preparation method
- 3 Source
The rouille, a pepper and saffron sauce of Provencal origin, owes its name to its orange-brown color. Pepper, paprika and saffron give it a color similar to rust, hence its name in French.
Preparation of Rouille Sauce
In France , many dishes are accompanied with seasoned sauces. That is why there is a wide variety of recipes that give an interesting touch to basic ingredients. The Rouille sauce is one of the many sauces of French origin that can be prepared, and is a sauce that is used to add all kinds of baked or fried fish. It is a sauce that can be said to be a kind of mayonnaise with a denser texture and a touch of different flavor and color, but in essence it is very similar.
Rouille Sauce Ingredients:
- 100 ml olive oil
- 25 ml of vinegar
- 25 ml of water
- 4 cloves of garlic
- A slice of bread without crust
- Two egg yolks
- Half a teaspoon of saffron
- Hot chili (Optional)
- Grind the garlic and mix it with a little salt and olive oil .
- In a bowl, beat the yolk with the salt , pepper , mustard and minced garlic .
- Continue beating (with an electric mixer it will be easier) and add the neutral oil of finite drips so that the mayonnaise forms .
- When the mayonnaise is ready , add the paprika and the Espelette pepper and the saffron . In order for the spices to mix well, they can be diluted in a few drops of water before adding to the mayonnaise .
- When your rouille is well mixed, just need to spread it on croutons and taste a soup of fish , or “bouillabaisse”