Sauce rouille provençale

Name: Sauce rouille provençale
Total time: 20 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 2 fresh egg yolks; 300 ml (1¼ cups) extra-virgin olive oil; 5 garlic cloves, crushed; 1 packet of saffron threads (0.2 g); 1 fresh red chili, chopped; 1 cooked potato (100 g / 3½ oz); 1 tsp Dijon mustard; 1 pinch of fleur de sel

Provençal saffron and garlic rouille

⏱ 20 minServes 6Medium285 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

2fresh egg yolks
300 ml (1¼ cups)extra-virgin olive oil
5 clovesgarlic, crushed
1packet of saffron threads0.2 g
1fresh red chili, chopped
1cooked potato100 g (3½ oz)
1 tspDijon mustard
1 pinchfleur de sel (flaky sea salt)

2 fresh egg yolks
300 ml (1¼ cups) extra-virgin olive oil
5 cloves garlic, crushed
1 packet of saffron threads 0.2 g
1 fresh red chili, chopped
1 cooked potato 100 g (3½ oz)
1 tsp Dijon mustard
1 pinch fleur de sel (flaky sea salt)

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large marble mortar and pestle

1 sturdy hand whisk

1 stainless-steel bowl (1 L / 1 qt)

1 fine zester (Microplane type)

1 garlic press

1 silicone spatula

1 sterilized glass jar (250 ml / 1 cup)

03 — Method

Steep the saffron threads in 2 tablespoons hot water for 15 minutes.
Pound the crushed garlic with the salt in a marble mortar to a smooth paste.
Add the chopped red chili and Dijon mustard and pound a few seconds more.
Add the mashed potato and egg yolks and whisk vigorously.
Add the olive oil drop by drop at first, then in a thin stream, whisking constantly.
The rouille should be as thick as a firm mayonnaise.
Stir in the saffron and its water, then taste and adjust the seasoning.