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Sauce Rouille
Preparation info
- yield:
1 cup
- Difficulty
Easy
Appears in
Published 1991
Traditionally, sauce rouille is served as an accompaniment to Provençal fish soups, including bouillabaisse. It can be whisked into the soup just before serving or presented at the table in a mortar. It is also delicious served on slices of toasted French bread.
Ingredients
| sweet red pepper, grilled, peeled, and chopped |
Method
- Work the chopped red pepper, garlic, cayenne, and saffron into a paste with a mortar and pestle or in a food processor.
- Soak the bread in the stock. Combine the moistened bread with the pepper mixture and work until smooth with a mortar and pestle or in a food processor. If you’re using a food processor, don’t overdo it or the sauce will turn gluey.
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