Rouille Sauce
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 people
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Calories
267 kcal
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Course
Condiments
-
Cuisine
French
Rouille Sauce
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Provençal rouille or rouille (rouïo, in Provençal) is a traditional sauce that’s typical of Provençal cuisine. It’s made from potatoes, monkfish liver, and olive oil.
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Ingredients
- 1 potato boiled in the broth of bouillabaisse or fish stock, large
- 3 monkfish liver (or sea bream), also cooked in the broth of a bouillabaisse or fish stock
- 3 Espelette pepper hulled, seeded and cut into small pieces, sweet type
- 10 cloves garlic , de-germed
- ½ cup extra virgin olive oil
- saffron a few threads
- salt
Equipment
- Mortar and pestle
Instructions
- Immerse the monkfish (or sea bream) livers for 2 minutes in the broth of bouillabaisse or fish stock. Drain them and let them cool.
- Place the peppers and garlic in a mortar, then salt and crush them finely.
- Add the saffron and the warmed fish livers, and mash again.
- Add the lukewarm boiled potato, and mash again to bind everything together. Salt lightly.
- Gradually add olive oil and, using the pestle, whip the sauce, like aioli or mayonnaise, until smooth.
- Taste and adjust the seasoning if necessary.
- Set aside for 1 hour in the refrigerator before serving.
- Serve with, for example, bouillabaisse and croutons, or slices of toast.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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