Sauce Rouille

Preparation info

  • Difficulty


  • yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

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.


sweet red pepper, grilled, peeled, and chopped ½ ½
garlic cloves, coarsely chopped 3 3
cayenne pepper ½ tsp 2 ml
powdered saffron 1 small pinch 1 small pinch
slightly stale white bread, crusts removed 2 slices 2 slices
fish or chicken stock ¼ cup 60 ml
extra-virgin olive oil ½ cup 125 ml
salt to taste to taste


  1. Work the chopped red pepper, garlic, cayenne, and saffron into a paste with a mortar and pestle or in a food processor.
  2. 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.
  3. Slowly add the oil in the same way as when preparing mayonnaise. Season with salt.