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Rouille Recipe

Provencal French cuisine

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Rouille (rouïo in Provençal) is a spicy garlic sauce used for fish dishes, fish soup and bouillabaisse. When the rouille is prepared, keep it chilled in the fridge until it is served, either the same day or the next day. Before serving, if the rouille is stiff, thin it with a few drops of boiling water.

Recipe (6 servings)

Marseille Recipe:

2 chili peppers [poivrons pimenté]
4 cloves garlic [ail]
1 cup olive oil [huile d'olive]
1 egg yolk [jaune d'oeuf]
1 handfull bread [pain]
1 Tblsp rock salt [gros sel]

Nice Recipe:

2 teasp cayenne pepper
3 cloves garlic [ail]
1 cup olive oil [huile d'olive]
2 egg yolk [jaune d'oeuf]
5 g saffron [safran]

Marseille Recipe

1. Trim, de-seed and chop finely the peppers.

2. In a mortar, crush the peppers, garlic, rock salt and olive oil (1 teaspoon) together to obtain a thick paste.

3. Crumble the bread, moisten it with hot water (or the bubbling broth if you're preparing a fish soup or bouillabaisse), and press it into a tight lump, squeezing out the liquid.

4. Add the bread lump to the paste and beat, adding olive oil, until you've raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.

Nice Recipe

1. In a mortar, crush the garlic to a fine mash.

2. Add the egg yolks, and beat into a mayonaise while adding about a half-cup of olive oil.

3. When the sauce is thick and smooth, stir in the pepper and saffron.

1 kg = 2.2 lbs  
0.45 kg = 1 lb  

1 lt = 1.06 qt  
0.95 lt = 1 qt  
30 g = 1 oz = 2 Tbs
60 g = 2 oz = 1/4 cup  
115 g = 4 oz = 1/2 cup  
180 g = 6 oz = 3/4 cup
225 g = 8 oz = 1 cup  
450 g = 16 oz = 1 pint  

- (Beyond the French Riviera) ®
Copyright 1995-2011, Russ Collins - All Rights Reserved.