Rouille Sauce
No bouillabaisse is complete without rouille, a garlicky, saffron- (and sometimes tomato-) based mayonnaise spread on crusty baguette for dipping.
Ingredients
- 1 egg yolk
- 2 tsp (10 ml) Dijon mustard
- 2 tsp (10 ml) tomato paste
- 2 garlic cloves, finely chopped
- 1/4 tsp salt
- 1 cup (250 ml) mixture of equal parts vegetable and olive oil
- 1 tbsp (15 ml) lemon juice
- 4 saffron threads or 1/4 tsp ground saffron
Instructions
- In a bowl, whisk together the egg yolk, mustard, tomato paste, garlic and salt. Slowly add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil while whisking. Season with pepper. Whisk in the lemon juice and saffron.
- Spoon the rouille into a serving bowl and refrigerate until ready to use. The rouille will keep for 5 days in an airtight container in the refrigerator.
No bouillabaisse is complete without rouille, a garlicky, saffron- (and sometimes tomato-) based mayonnaise spread on crusty baguette for dipping.