Preparation info

  • Makes

    175 ml

    • Difficulty


    • Ready in

      15 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This sauce always accompanies bouillabaisse, but it can also give character to other soups.


  • ½ red pepper, de-seeded (optional)
  • ½–1 chilli, de-seeded and chopped
  • 2–4 garlic cloves, crushed


If you are using the red pepper, blanch it in boiling water for a few minutes and drain. Chop roughly and place in a mortar or food processor with the chilli, garlic and saffron. Pound or blend to a paste. Soak the bread in water and squeeze dry. Add the bread and egg yolks and some salt to the mortar or processor. Pound or blend until all the ingredients are blended. Whisk or blend in the oil,