Sauce Rouille

Preparation info

  • About

    6 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 medium potatoes, baked, mashed while warm
  • 3 garlic cloves, finely minced
  • 3 egg yolks
  • ½ teaspoon paprika
  • ½ teaspoon ground saffron
  • 2 cups peanut oil
  • 1 cup heavy cream
  • Salt and freshly ground black pepper


    1. Spoon the mashed potatoes into the mixing bowl of an electric mixer. Add the garlic, egg yolks, paprika and saffron and beat well.

    2. Meanwhile, warm the oil and cream and start adding the oil to the potato mixture while beating on low speed. Add the oil and cream alternately until the sauce has the consistency of mayonnaise. Season with salt and pepper to taste, and beat at high speed for thirty seconds. Serve with poached fish.

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