Plant-Forward
Rouille Recipe
Learn how to make authentic Rouille, a classic Proven√ßal sauce with roasted red peppers, garlic, and saffron. Perfect as a flavorful addition to bouillabaisse or as a dipping sauce for crusty bread, this rouille is rich, vibrant, and easy to make. Follow Chef Healthy Henry‚‘s guide to creating this
Ingredients
- 2 large red peppers roasted, peeled, reserving the juice, and finely chopped pinch of powdered saffron (1 gram)
- 2 cloves garlic
- 1 tsp salt preferably coarse salt
- 2 tsp cayenne pepper
- 1/4 cup parsley
- 1 egg yolk
- 1/2 cup olive oil
- 1/4 cup breadcrumbs
- 1 tsp. lemon juice
Directions
- 1
In a small bowl add the reserved red pepper juice and the saffron.
- 2
In a separate small bowl add the yolk and olive oil and whisk to combine.
- 3
In a molcajete (mortar and pestle) add the garlic, cayenne, and salt.
- 4
Mash and grind to a paste then add the parsley and continue to mash.
- 5
Add the red pepper a little at a time and mash.
- 6
Add the yolk mixture to the molcajete, combine, add the saffron mixture combine, then add the breadcrumbs and lemon then combine one last time.
- 7
Season with salt and pepper.
- 8
Serve warm (ideal for bouillabaisse).
