Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise Recipe

Name: Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: 2 large egg yolks; Dry Mustard; Minced Garlic Cloves; 1 tablespoon warm dry white wine; Saffron Thread; 1/8 - 1/4 teaspoon cayenne pepper (or to taste); Pastis; 1 cup olive oil; 1/2 teaspoon salt (or to taste); Lemon, Juice Of

Experience the vibrant flavors of Provence with this exquisite Rouille! This classic French garlic mayonnaise is infused with the fiery kick of cayenne pepper, the earthy warmth of saffron, and the pungent aroma of garlic. The name "rouille" itself means "rust" in French, perfectly describing its rich, reddish hue. Saffron lends its distinctive Provençal taste and adds a subtle depth, creating a truly unforgettable sauce. Traditionally served with Bouillabaisse (a spicy seafood stew) or other French fish soups, this lighter version (no bread or potatoes!) is incredibly versatile. Spread it on toast, use it as a dip, or elevate your favorite seafood dish. Easy to make and lasting up to a week in the fridge, this Rouille recipe is a must-try for adventurous home cooks.

Prep Time 15 mins

Cook Time 15 mins

Calories 1528.3 kcal

Protein 8g

Rating 5.0 (3 Reviews)

Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise

2 large egg yolks
Dry Mustard
Minced Garlic Cloves
1 tablespoon warm dry white wine
Saffron Thread
1/8 - 1/4 teaspoon cayenne pepper (or to taste)
Pastis
1 cup olive oil
1/2 teaspoon salt (or to taste)
Lemon, Juice Of

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How to Make Rouille French Cayenne Pepper Saffron And Garlic Mayonnaise

Combine 2 large egg yolks, 1 teaspoon Dijon mustard, and 2 cloves minced garlic in a food processor. Blend for 30 seconds until smooth.
With the food processor running, slowly drizzle in 1 cup olive oil, drop by drop, until the mixture thickens and emulsifies.
Once thickened, increase the oil flow to a slow, steady stream until all the oil is incorporated and the mayonnaise is smooth and creamy.
In a small bowl, steep 1/4 teaspoon saffron threads in 1 tablespoon warm dry white wine for 5 minutes to release the color and flavor.
Add the saffron infusion to the food processor and blend briefly to combine.
Transfer the rouille to a bowl. Taste and season with 1/2 teaspoon salt and the juice of 1/2 lemon, adjusting to your preference.
Add a pinch of cayenne pepper (start with 1/8 teaspoon and add more to taste).
Serve immediately as an accompaniment to bouillabaisse or other fish soup, or use as a dip or spread.