They say that fish soups without rouille are like Marseille without the sun. This classic French sauce is usually served with fish soups along with croutons. For example, it is difficult to imagine the Marseille bouillabaisse without it.
They say that fish soups without rouille are like Marseille without the sun. This classic French sauce is usually served with fish soups along with croutons. For example, it is difficult to imagine the - Prep time: 5 minutes
- Cook time: 5 minutes
- Serves: 6-8
- Difficulty: easy
- Course: sauce
- Cookware: mortar and pestle
- Cuisine: French
Ingredients
- 250 ml olive oil
- 3 cloves of garlic, peeled
- 2 medium yolks
- juice of ¼ lemon
- a pinch of saffron
- ½ tsp cayenne pepper
- ½ tsp paprika
- coarse sea salt
Cooking method
Step 1
Pour saffron with ½ teaspoon of hot water. Let it brew. Pound the garlic and salt in a pestle and mortar. Add pepper, paprika, egg yolks, saffron with saffron water, and lemon juice. Pound until smooth.
Step 2
Add olive oil drop by drop, whisking constantly, achieving an emulsion with a consistency similar to mayonnaise. The sauce should not begin to split.
My tips and tricks:
If your sauce has split and lost the consistency of the emulsion, in order to correct the situation, add 1-2 teaspoons of lemon juice and stir vigorously. After a few seconds, the sauce will become smooth. If the sauce is not thick enough, you can thicken it by adding one by one 1 tsp olive oil, stirring constantly. Or add a little bit of breadcrumbs until they thicken.
- 250 ml olive oil
- 3 cloves of garlic, peeled
- 2 medium yolks
- juice of ¼ lemon
- a pinch of saffron
- ½ tsp cayenne pepper
- ½ tsp paprika
- coarse sea salt
- Pour saffron with ½ teaspoon of hot water. Let it brew. Pound the garlic and salt in a pestle and mortar. Add pepper, paprika, egg yolks, saffron with saffron water, and lemon juice. Pound until smooth.
- Add olive oil drop by drop, whisking constantly, achieving an emulsion with a consistency similar to mayonnaise. The sauce should not begin to split.