30 minutes
A rich and flavorful sauce perfect for pairing with seafood or as a dip, featuring roasted sweet peppers, garlic, cayenne pepper, and olive oil.
Sweet Peppers, Roasted, peeled, and seeded
0 oz
Garlic Clove, Pounded
each
teaspoons
each
teaspoons
cups
1. Roast and Prepare Sweet Peppers
Roast the large sweet peppers until the skin is charred, then peel and seed them.
2. Purée Peppers
Purée the peeled peppers using a food processor or mortar to form the base of the rouille.
3. Prepare Garlic Paste
Pound three garlic cloves with a pinch of salt to release the oils and flavor.
4. Combine Garlic, Cayenne, Egg Yolk, and Water
Mix the pounded garlic with cayenne pepper, one egg yolk, and half a teaspoon of water.
5. Emulsify with Olive Oil
Gradually whisk in one cup of olive oil to create a creamy, thick sauce.
6. Finalize the Rouille
Stir in the pepper purée and adjust the seasoning with salt if necessary.
Opt for high-quality saffron threads and bloom them in warm water. Select fresh garlic and a good extra-virgin olive oil for the best taste and character of the sauce.
Emulsify the sauce carefully by slowly drizzling in olive oil while whisking or blending. Adjust the texture with water or lemon juice as needed without breaking the emulsion.
Make rouille a day in advance and store in the refrigerator to meld flavors. Serve at room temperature for the best flavor release.
Use red pepper and paprika judiciously to balance heat and flavor. Add acid like lemon juice or vinegar to taste for brightness and depth.
Enhance the sauce with fresh herbs like basil or parsley, or a small amount of anchovy paste for an umami boost.
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