Follow these steps for perfect results
red bell pepper
roasted, peeled, seeded, and chopped
egg yolk
crushed red pepper flakes
garlic cloves
crushed and coarsely chopped
red wine vinegar
pure olive oil
extra-virgin olive oil
fresh lemon juice
Salt
to taste
Red chile paste
to taste
Roast the red bell pepper until the skin is blackened.
Place the roasted red bell pepper in a bowl and cover with plastic wrap for 5 minutes to steam.
Peel, seed, and chop the roasted red bell pepper.
Place the red pepper, egg yolk, crushed red pepper, garlic, and vinegar in the bowl of a food processor.
Pulse for 15 seconds.
With the motor running, add the olive oils in a slow, steady stream until emulsified.
Add the lemon juice, salt, and chile paste.
Adjust quantities to taste, ensuring the rouille is slightly spicy.
Mix to combine and serve.
Expert advice for the best results
Adjust the amount of chile paste to your preferred level of spiciness.
For a smoother rouille, use a high-speed blender.
Everything you need to know before you start
5 minutes
Can be made ahead of time and stored in the refrigerator for up to 3 days.
Drizzle over grilled fish or vegetables.
Serve with grilled fish
Serve with roasted vegetables
Serve as a dip with crusty bread
Complements the spice and richness.
Discover the story behind this recipe
Traditional Provençal sauce.
Discover more delicious Provencal Sauce recipes to expand your culinary repertoire
A classic Provençal sauce, similar to aioli, known for its saffron and garlic flavor. Perfect served with fish soups or grilled fish.
A chunky and flavorful Provencal sauce featuring tomatoes, olives, and herbs.
A classic Provençal sauce made with fresh basil, garlic, olive oil, and Parmesan cheese. Similar to pesto, but without pine nuts.
A classic Provençal sauce, Rouille is a flavorful blend of bell pepper, garlic, and olive oil, perfect for adding a zesty kick to soups and seafood dishes.
A classic Provençal sauce, perfect for serving with fish soups like bouillabaisse.