Rouille, French sauce

4 people

15 min

Ontdek de magie van bouillabaisse, een schitterend visgerecht uit de Franse kustregio. Deze rijke soep combineert de frisse smaken van de zee met een aromatische bouillon en wordt geserveerd met een zijdezachte rouille, vol van knoflook en kruiden. Een culinaire reis die elke liefhebber van visgerechten moet ervaren.

Rouille is a traditional French sauce, best known for accompanying the classic bouillabaisse, a rich fish soup from Marseille. The name “rouille” means “rust” in French, referring to the sauce’s rust-red color, traditionally achieved by using saffron and red peppers. Rouille is made with a base of olive oil, garlic, saffron, and red chili peppers, and is often thickened with bread or potatoes for added texture.

Rouille not only adds a spicy kick to dishes, but also serves as a delicious spread on crostini or as a dip for fresh vegetables. It is essential in an authentic bouillabaisse, giving the soup an extra layer of flavor.

Ingredients:

  • 1 small piece of white bread, crust removed
  • 2 tablespoons fish stock (can be taken from the bouillabaisse)
  • 1 medium potato, cooked and mashed
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red chili peppers
  • 1/4 teaspoon saffron threads
  • 100 ml olive oil
  • 1 teaspoon lemon juice

Preparation:

  1. Soak the bread in the fish stock until soft.
  2. Use a mortar and pestle to grind the garlic, salt, red chili peppers, and saffron into a paste.
  3. Add the soaked bread and cooked potato to the mortar, and mix until smooth.
  4. Gradually add the olive oil, continuing to grind until the sauce emulsifies and reaches a thick consistency.
  5. Stir in the lemon juice for a touch of freshness.

Serve the rouille traditionally with bouillabaisse, or as a dip with crusty bread. It enriches and deepens the flavor of any dish, showcasing the culinary richness of French cuisine.