Rouille sauce has a spicy flavor and is often used in soups such as bouillabaisse. A traditional recipe that is prepared in coastal cities of Provence.
A dish similar to bouillabaisse appears in Roman mythology. According to legend, the goddess Venus prepared a bouillabaisse for her husband Vulcan, the god of fire, so that he would fall asleep while she had an affair with Mars, the god of war. Bouillabaisse soup was created by fishermen in Marseille with shellfish and fish that could not be sold because they were broken or had many bones. It was cooked in a cauldron with garlic and fennel, the tomato was introduced later already at the end of the 17th century.
Rouille sauce owes its name to the color it offers, that of rust, since rouille translates to rust, but it is also known by names such as aioli with saffron or Provençal mayonnaise among others.
This sauce is very tasty and spicy to the taste of the diner, as its ingredients include garlic and hot paprika (cayenne, chili ...). The original recipe is a bit forgotten, currently there are many variants, as often happens, there are more worked methods of preparation and other faster ones, alternatives in the ingredients, etc.
Rouille Sauce Recipe
- 100 ml of olive oil
- 25 ml of vinegar
- 25 ml of water
- 4 cloves of garlic
- A slice of sliced bread without crust
- Two egg yolks
- Half a teaspoon of saffron
- Spicy chili (Optional)
Rouille sauce is another of the many French sauces that we propose to prepare, and it is a sauce that is used to add to all kinds of grilled 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. If you keep reading you will be able to learn how to prepare this interesting sauce, which does not have too much difficulty and with which to give a special touch to your fish recipes, using a less known but equally interesting sauce than other more typical ones.
The first thing we will do is cut the bread into pieces of a rather small size, and we put them in a glass that is suitable for using the mixer in it. In a saucepan we add the water, vinegar and saffron, stir well and heat until all the ingredients are well mixed. If you prefer, you can heat this mixture in the microwave, for about 30 seconds or so. At the end we pour the same on the pieces of bread that we had in the blender glass, so that they soak up well with the liquid mixture and soften completely when they are well wet.
Then add two egg yolks to the glass, reserving the whites for another recipe, the well-peeled garlic cloves, a little salt and a touch of hot chili as an option, in case we want to add a spicy touch to the sauce, and then we begin to beat with the mixer until we have a homogeneous mixture with all the ingredients well mixed. You will see that it is a mixture that will be quite dense, do not worry because this is how it should be, since it is a mayonnaise type sauce. Now we are going to start adding the olive oil little by little and without stopping beating at the same time, but this time at a slow speed, so that it integrates well and emulsifies the mixture.
Keep in mind that the more oil we add, the denser the sauce will be, so when you get the degree of density in the texture that you want to give the sauce, stop adding more oil. Once the Rouille sauce is ready, we are going to pour it into a container that we can cover, and we reserve it in the fridge until we are going to serve it. We can keep it for a couple of days if it does not lose the cold, but not much longer, since when carrying fresh eggs it is better not to consume it later to avoid any problems derived from its expiration. We hope you like this recipe and put it into practice on more occasions.
Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 380
2 kilograms of assorted fish
1 sprig of celery
3 garlic cloves
Clean the fish and cut them into large pieces. Reserve the heads. Then, peel and chop the garlic, onions, leeks and celery and cook for 5 minutes with four tablespoons of oil. Add the tomato, peeled and chopped, 1 bay leaf and the parsley, salt and pepper and cook for 10 minutes.
Add the heads of the fish and the galleys, cover with two liters of water and cook until it starts to boil. Cover and boil 35 minutes. Strain through a Chinese strainer and put it back in the pan with the pieces of fish. Add the saffron and bring to a boil again. Boil 15 minutes.
Prepare the 'rouille' sauce by mashing the bread with garlic, egg yolk, paprika, oil and a pinch of salt and pepper in a mortar. At the end of the process, it should look like a reddish mayonnaise.
Serve the soup hot with the 'rouille' sauce on the side so it can be spread on toast.
Rouille Sauce Recipe
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