Rouille - Garlic and Saffron Aioli

Serve this traditional Rouille with a hearty bowl of Bouillabaisse for an authentic French dining experience. It also pairs beautifully with other seafood dishes, grilled fish, or as a dip for fresh vegetables. The creamy texture and rich flavors make it a versatile addition to any culinary repertoire. Enjoy the taste of Provence in every bite!

Yield: 4

Author: Chef Jorge Montes

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Rouille - Classic French Garlic and Saffron Aioli

Elevate your seafood dishes with this classic French Rouille, a rich and flavorful garlic and saffron aioli. Perfect as a garnish for Bouillabaisse or spread on toasted baguette slices.

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 1 roasted red pepper (skins and seeds removed; canned peppers can be used)
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• 1 egg yolk
• 5 saffron pistils
• Dash of Tabasco
• ½ cup olive oil
• Salt and pepper, to taste

Instructions

1. Blend Base Ingredients: In a blender or food processor, combine the roasted red pepper, minced garlic, lemon juice, egg yolk, saffron pistils, and a dash of Tabasco. Blend until smooth.
2. Emulsify with Olive Oil: With the blender running, slowly drizzle in the olive oil until the mixture emulsifies and reaches a creamy consistency.
3. Season: Season with salt and pepper to taste.
4. Serve: Serve immediately or refrigerate until ready to use. Rouille is typically served as a garnish with Bouillabaisse, spread on toasted baguette slices.

Notes

For the best flavor, use high-quality olive oil and fresh garlic.

If using canned roasted red peppers, ensure they are well-drained to avoid excess liquid in the Rouille.

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Bouillabaisse

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