Rouille
Provence's vivid rust-red saffron-and-garlic aioli — the essential companion to bouillabaisse, smeared thickly on grilled croutons and set afloat in the broth until it melts into the soup in golden ribbons.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Crumble saffron threads between your fingers into the hot water. Steep for 10 minutes until the water turns a vivid burnt-orange and the threads become translucent. This infusion is what colors and perfumes the rouille — do not skip or rush it.
In a large mortar, pound garlic cloves with a pinch of salt into a completely smooth paste. The salt acts as an abrasive, tearing apart the cells. Grind in a circular motion, pressing and dragging the pestle. The paste should be completely smooth — no chunks — as any unbroken garlic cell will not emulsify properly.
Add roasted pepper and Espelette to the garlic paste and pound to a smooth paste. Work in egg yolks and all of the saffron infusion. Begin adding olive oil, drop by drop at first, pounding and stirring constantly. As an emulsion forms and the mixture thickens, you can add oil in a thin stream. Finish with lemon juice. The rouille should be thick enough to hold its shape on a spoon — significantly thicker than mayonnaise.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.