Preparation info

    • Difficulty

      Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Apart from being essential to fish soup, this is a wonderful pungent sauce in its own right and could be used as a dip for all sorts of things – deep-fried calamaris, goujons of sole, or grilled chicken, for instance. It is also delicious smeared on a baked potato.

Ingredients

  • 2 hard-boiled egg yolks
  • 2 egg yolks
  • ½ tsp saffron threads

Method

Liquidise the first 10 ingredients until smooth. Add the oil in a thin stream, until the rouille is thoroughly homogenised.