Gastronomixs

Rouille

A French sauce which is often served with bouillabaisse. Based on potatoes, garlic, and saffron. 

Rouille

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Ingredients

300

g

waxy potatoes

70

g

garlic, peeled and without germ

100

g

egg yolk

400

g

olive oil

100

g

peanut oil

20

threads

saffron

 

 

salt

 

 

pepper

Preparation method

  • Boil the potatoes in their skins until done and leave to cool in the cooking liquid until lukewarm. Peel the potatoes.
  • Mix the potatoes, garlic, egg yolk, olive oil, and peanut oil in a food processor.
  • Add the saffron and season to taste with salt and pepper.
  • Store at 4°C.

Serving suggestions

  • Use as an accompaniment to fish, crustaceans, and shellfish.
  • Variation tip: use infused oils such as saffron oil, thyme oil, rosemary oil, tarragon oil, or sage oil, for an extra flavour accent.
  • Variation tip: use roasted garlic or confited garlic instead of fresh garlic.

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