Follow these steps for perfect results
saffron threads
threads
egg
large
egg yolks
large
white wine vinegar
Dijon mustard
garlic
minced
cayenne pepper
Salt
to taste
black pepper
freshly ground, to taste
olive oil
not extra virgin
Combine saffron threads and 2 tbsp hot water in a small bowl.
Let the saffron mixture stand for 5 minutes to infuse the water.
Combine the egg, egg yolks, soaked saffron mixture, white wine vinegar, Dijon mustard, minced garlic, and cayenne pepper in a food processor.
With the food processor motor running, very slowly pour in the olive oil until the sauce is thick and creamy.
Season the rouille sauce with salt and freshly ground black pepper to taste.
Store the rouille in the refrigerator until ready to serve.
Expert advice for the best results
Ensure the egg and yolks are at room temperature for better emulsification.
Pour the oil in a very slow, steady stream to avoid the sauce splitting.
Adjust the amount of cayenne pepper to suit your spice preference.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in a small bowl alongside fish stew or seafood.
Serve with bouillabaisse or other fish soups.
Use as a topping for grilled fish or vegetables.
Complements the flavors of the sauce and seafood.
Discover the story behind this recipe
Traditional sauce served with Provençal cuisine.
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