Rouille

Name: Rouille
Ingredients: 2 red chillis (you can buy them fresh in certain greengrocers and supermarkets), chopped Stale bread, soaked in water and squeezed out to the size of a large walnut; 2–3 tablespoons olive oil; 2 large cloves garlic, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

This classic fiery sauce is rarely made properly, often being presented as a spicy aioli. This is the authentic version, as given to me by a retired Provençal chef in a bar one evening.

Ingredients

2 large cloves garlic, peeled and finely chopped
2 red chillis (you can buy them fresh in certain greengrocers and supermarkets), chopped Stale bread, soaked in water and squeezed out to the size of a large wal

Sauce
Vegetarian

Method

Grind the chopped garlic to a paste in a pestle and mortar-the quantity is too small for a food processor. Now pound in the nut of bread and the chopped chillis until smooth. Whisk in the olive oil until the mixture becomes like a smooth, shining red mustard.