Rouille Sauce
Rouille (the name means rust in French, a reference to its color) is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is served as a garnish with fish, fish soup and, notably, bouillabaisse. As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor. Rouille is most often used in the cuisine of Provence.
There is no definitive recipe for rouille. Some traditional versions call for bread soaked in fish stock, or for a potato cooked along with the fish; some specify cayenne peppers, some mild red peppers.
FMM: This sauce is often mentioned as a dip good for steamed crab legs. We tried it, but I was not fond of the combination. I prefer the lemon butter we usually use with steamed crab legs. The sauce is excellent but I would use it for something else. We made the Easy Rouille Sauce.
Rouille
Recipe courtesy of Ina Garten
4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil
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.
1 cup
Tips from reviewers:
Most cooks don't have the patience to take their time on trickling-in the olive oil. If it's thicker than a pencil-lead stream of oil or takes less than 3 minutes to pour it all in, while your food processor is running at full speed, you're pouring it WAY too fast. I've only learned this from many years of making home-made mayo.
Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you see the mayo forming, slowly drizzle in the rest of the broken sauce. 9 times out of 10, it will fix the sauce and it will come back together.
Easy Rouille Sauce
from https://foodsogoodmall.com/
This sauce is perfect for dipping seafood. Recipe may be multiplied.
FMM: This sauce is very flavorful but I was not fond of it as a dipping
1/3 cup bottled roasted red peppers
2 cloves garlic, minced
2/3 cup mayonnaise
juice of 1/2 lemon (1 1/2 Tbsp.)
1/2 tsp red pepper flakes
dash of kosher salt and black pepper (omit salt)
Add all ingredients to a food processor and process until well combined.
Cover and chill for at least for 1 hour before serving.
Rouille
from https://www.saveur.com/
1 pinch saffron threads
2 tbsp. fish stock
4 cloves garlic, peeled and minced
1 cup mayonnaise
1⁄2 tsp. sweet paprika
1 pinch cayenne
Salt
Crumble saffron threads in stock in a food processor or mortar. Add garlic and purée, or grind with a pestle, until smooth. Transfer to a bowl and stir in mayonnaise, paprika, and cayenne. Season to taste with salt. (Rouille is best used the same day.)
