This thick, garlicky Provençal sauce is a classic companion to bouillabaisse. The saffron and soaked bread give it colour and richness, while the garlic and mustard bring a bold kick.
INGREDIENTS
1 small pinch saffron threads
1 garlic clove, roughly chopped
1 slice day-old white bread, crusts removed
1/2 cup warm bouillabaisse broth, fish stock or water
1 egg yolk
1/2 teaspoon Dijon mustard
125 ml (1/2 cup) olive oil
salt, to taste
Soak the saffron threads in 1 teaspoon in hot water for 5–10 minutes and set aside. Soak the bread in the warm broth, stock or water, then squeeze out any excess liquid.
Place the soaked saffron (with its water), garlic, soaked bread, egg yolk and mustard in a small food processor. Pulse a few times, then scrape down the side of the bowl.
Gradually drizzle in the olive oil, blending until the rouille is thick and smooth. If the rouille splits, it means you’ve added the oil too quickly. To fix it, add a new egg yolk and slowly whisk or blend in the broken rouille until smooth.
Check the taste and season with salt. It’s perfect served with bouillabaisse (see recipe), either dolloped into the soup or slathered on toasted baguette.
STORAGE: Store in an airtight container in the refrigerator for up to 3 days.
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