Sauce Rouille

Red Chili Pepper Mayonnaise


Preparation info

  • Makes 1 cup 250 ml Sauce to Serve


    • Difficulty


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.


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


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