Sauce Rouille

Name: Sauce Rouille (Red Chili Pepper Mayonnaise)
Yield: Makes 1 cup/250 ml Sauce to Serve 6
Cuisine: ProvenÇal
Ingredients: salt and pepper; 1 cup/250 ml. olive oil; 1 tablespoon tomato paste, more if needed; 1 tablespoon red wine vinegar; small mortar and pestle (optional); squeeze of fresh lemon juice; 2 egg yolks; 1 fresh red chili, more to taste; 4 to 6 garlic cloves, finely chopped

Red Chili Pepper Mayonnaise

Preparation info

Makes 1 cup 250 ml Sauce to Serve
6

Difficulty
Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Rouille means “rust,” the color of this sauce powered with garlic and red chili and traditionally made in a mortar. I think of Sauce Rouille as Provençal, though it is popular all along the Mediterranean coast with grilled fish, hard-boiled eggs, and as the mandatory accompaniment to Bouillabaisse and Soupe de Poissons Provençale.

Ingredients

1 fresh red chili, more to taste
4 to 6 garlic cloves, finely chopped
2 egg yolks

Method

Cut away the green stem end from the chili, split it lengthwise, discard the seeds, and chop finely with a knife. If you have the mortar and pestle, put the garlic, egg yolks, chili, lemon juice, salt, and pepper in the mortar and pound with the pestle until the mixture thickens lightly, about 1 minute. Pounding develops the flavor of the chili and garlic. Gradually beat in the oil a few drops