Rouille sauce

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.

Summary

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  • 1 Origin of the name
  • 2 Preparation of Rouille Sauce
    • 1 Ingredients of Rouille Sauce:
    • 2 Preparation method
  • 3 Source

Name’s origin

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
  • Salt
  • Hot chili (Optional)

Preparation method

  • 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”

 

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