Spicy Rouille Sauce (French Recipe) (2024)

This Recipe includes

	Olive oil
	Egg yolks
	Cayenne pepper
	Garlic
	Dijon mustard
	Red chillies
	Pinch of saffron

Why we love it

French cuisine is not particularly known for its spiciness. The rouille sauce from Provence, however, is the exception. Sometimes called the French version of hot sauce, the rouille is a fast, no-cook sauce that adds serious flavor to everything from meat and vegetables, to sandwiches and seafood.

The rouille is a spicymayonnaisemade witholive oil,garlic,saffron, andcayenne pepper. One of the famous French sauces, it is somewhat similar toaiolisauce which is also from Provence, but is more spicy.

In the South of France in Marseille, it is usually served with bouillabaisse (a fish stew) but it really can be used as a quick and easy spicy condiment that will add a kick to just about any dish.

Difference between Rouille, Aioli, and Other Sauces

The rouille sauce is a derivative of the hollandaise sauce, which is one of the 5 French mother sauces. To compare the two sauces:

• Hollandaise: sauce made from egg yolks, melted butter, and lemon juice.
• Rouille: spicy sauce made with egg yolks, olive oil, mustard, garlic, saffron, and cayenne pepper.

Both the hollandaise and rouille sauces can go with a variety of dishes including meat and fish. The Hollandaise is more discreet and creamier in taste, using a reduction of lemon juice, while the rouille is a spicy sauce using cayenne pepper and a strong garlic taste.

There are other similar sauces as well, that are all variations of the sauces:

• Aioli: sauce made from garlic, egg yolks, olive oil, lemon juice, and mustard.
• Béarnaise: sauce made from egg yolk, butter, white wine vinegar, and herbs.
• Tartare: sauce made from egg yolk, chopped pickles, capers and herbs such as tarragon and dill.

What to serve with it?

Rouille is usually served withbouillabaisse, but you can also serve it as a sauce to accompany meat, grilled fish, or potatoes.

As a sauce, it can go with just about anyapérofinger foods from french fries andcharcuterie, to escargot. As a simple idea, serve it withpain completcountry bread, or baguette.

In a traditional bouillabaisse restaurant, therouillemayonnaise is usually served in a small individualdipping bowlon the side of the plate.

Diners will then spread it on thick slices ofpain completcountry bread that has been rubbed with garlic. These pieces of bread usually sit on top of the soup, similar to theFrench onion soup.

See Also

German Fennel Salad Recipe – Mutti's Fenchelsalat Rezept19 Fall Pasta Recipes Without Any Meat Or Dairy12 Yogurt Curry Recipes for a Warm + Energizing DinnerAuthentic Scottish Food Recipes

What drinks to serve with it?

When it comes to drinks, the rouille can be served withroséwine as a light and refreshing counterpoint. A lightroséfromCôtes de Provencewill go perfectly. You can read more aboutFrench wineshere.

How to store it?

Since it contains egg yolks, rouille sauce cannot be frozen as it will develop bacteria. (Some websites will tell you it is possible, but there is a long list of requirements in order to stop it from spoiling and to avoid getting sick. I prefer not to take the chance.)

Fresh is what will taste best, but you can however prepare it a day or so in advance and keep it in the fridge.

If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !

Tags: French Recipes