by: Baker Guy

Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers. It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.


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serves: 1

1 slice thin day-old, crustless white bread

A little Fish Stock (or water)

3 cloves fat garlic (peeled)

1 egg yolk

1 cup (250 ml) olive oil


1 quantity Roasted Red Peppers

1 teaspoon tomato paste

1 teaspoon ground coriander

pinch of saffron strands

2 medium-hot red chile peppers (stems removed and roughly chopped)

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 2045

  • Total Fat: 221.3 g
  •     Saturated Fat: 31.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 184.5 mg
  • Sodium: 1354 mg
  • Total Carbs: 17.1 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 1 g
  • Protein: 5.6 g

how is this calculated?

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1.  For the harissa, put the roasted red pepper flesh, tomato paste, ground coriander, saffron, chiles, cayenne pepper, and 1/4 teaspoon of the salt into a food processor and blend until smooth.

2.  Cover the slice of bread with the fish stock or water and let soften. Squeeze out the excess liquid, then put the bread into the food processor with 2 tablespoons of the harissa paste, the garlic, egg yolk, and the remaining salt. Blend until smooth.

3.  With the machine still running, gradually add the olive oil until you have a smooth, thick, mayonnaiselike mixture. This can be kept in the refrigerator for up to 1 week.

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