Rouille
Recipe GLPRafda636c0dfd93
A vibrant French condiment with a luxurious, creamy texture infused with saffron, garlic, and warm spices. This traditional Provençal sauce is made by blending saffron-steeped fish stock into rich mayonnaise, then seasoning with garlic, paprika, and cayenne. Rouille is the perfect accompaniment to seafood soups and stews, adding both depth of flavor and visual appeal with its golden-russet hue.
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Ingredients
1 pinch saffron threads
2 tablespoons fish stock
4 cloves garlic, peeled and minced
1 cup mayonnaise
1/2 teaspoon sweet paprika
1 pinch cayenne pepper
Salt to taste
Directions
Warm the fish stock gently in a small bowl or cup. Add the saffron threads and let them steep for 3 to 4 minutes, allowing the threads to release their color and delicate flavor into the liquid.
In a medium mixing bowl, combine the minced garlic with the mayonnaise, stirring until the garlic is evenly distributed throughout.
Pour the warm saffron-infused stock slowly into the mayonnaise mixture while stirring constantly to create a smooth, homogeneous blend.
Add the sweet paprika and cayenne pepper, stirring well to distribute the spices evenly throughout the sauce, creating a rich golden-russet color.
Taste the rouille and season with salt as needed. Stir once more to ensure all ingredients are well combined.
Transfer the rouille to a serving dish or jar. Serve at room temperature alongside seafood soups, stews, or as a condiment with grilled fish.
