The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can confirm with certainty is that it must be a rust-coloured emulsion, as ‘rouille’ means ‘rust’. Some recipes use red capsicum (or a similar mild red pepper such as piquillo) while others obtain the colour from just saffron and chilli (fresh or a pinch of cayenne or paprika). When serving it with a fish soup, most recipes add some of the fish poaching liquid and thicken it with breadcrumbs or potato. I prefer mine unthickened so it melts into the broth or sauce more quickly. Chef Damien Pignolet, my go-to on all things French, assures me that rouille can be made without a thickening agent. If you prefer it thicker, Damien recommends potato over bread; you can find his recipe in his excellent book French. This rouille recipe makes quite a lot, but it’s so moreish that you’ll use more of it than you think. Leftovers keep for days refrigerated and make a great dip for raw or steamed vegetables or slathered onto croutons.
Makes about ⅔ cup
Share page on:
