Recipe For Rouille

Traditionally, a rouille is made with chillies as this gives the sauce its red colour. Rouille is the French word for rust and it is a Provencal sauce served with bouillabaisse, boiled fish and octopus. Chillies are pounded with garlic and breadcrumbs or potatoes, and the sauce may include saffron. It is loosened with fish stock and can be flavoured with fish livers and/or lemon juice. I decided to make my own version of this sauce using ginger and olive oil and it certainly packs a flavour punch. I was sent a squeeze bottle of Willow Creek estate blend extra version olive oil and this made the job of whisking and pouring at the same time extremely easy as I could determine the flow of the olive oil into the mortar by how hard I squeezed the bottle. This sauce could be served with fish or chicken and I bottled the left overs to keep in the fridge over the festive season.

Rouille made with Willow Creek Extra Virgin Olive Oil
Willow Creek Extra Virgin Olive Oil

My only complaint about the squeeze bottle of olive oil is that it is not refillable. I can understand that Willow Creek would rather I spent my money on a new bottle each time, but the squeeze bottle is more expensive than the standard bottle and I would rather refill it. As I have been given a lot of olive oil this year, the bottle would have come in handy use as I have some bulk olive oil that needs to be decanted.

Do you buy in bulk?

Rouille
Rouille

Rouille
 
Ingredients
  • 1 slice of French bread
  • 3 garlic cloves
  • 2.5cm ginger, peeled and finely chopped
  • 1 egg yolk
  • 250mls olive oil
Method
  1. Dip the slice of bread into your fish stock and squeeze the excess out
  2. Pound this together with the garlic clove and chilli, in a pestle and mortar
  3. Move it into a large bowl and whisk in the egg yolk
  4. Slowly add the oil and whisk in to get a mayonnaise texture

Click on the links for conversions and notes.

Lavender and Lime Signature

Top of Page

No votes yet.
Please wait...

21 thoughts on “Recipe For Rouille

  1. Your rouille looks fabulously delicious!

    No votes yet.
    Please wait...
    1. thank you Joanne 🙂

      No votes yet.
      Please wait...
  2. This rouille sounds delicious. I use quite a lot of olive oil but I´ve never seen a squeeze bottle before, interesting! ;=)

    No votes yet.
    Please wait...
    1. It made making the rouille so much easier 🙂

      No votes yet.
      Please wait...
  3. I in bulk if it is something with a long shelf life and if the product is cheaper when buying in bulk.

    No votes yet.
    Please wait...
    1. that is a very good way to shop 🙂

      No votes yet.
      Please wait...
  4. I love a good home-made rouille! I love its colour & flavour a lot! 🙂 MMMMM!

    No votes yet.
    Please wait...
    1. The flavour depth is amazing 🙂

      No votes yet.
      Please wait...
  5. A squeeze bottle, eh? Interesting idea! And sounds delicious!

    No votes yet.
    Please wait...
    1. It is a great concept 🙂

      No votes yet.
      Please wait...
  6. Great recipe, Tandy. I also use a lot of olive oil and never saw a squeeze bottle. I much prefer glass.

    No votes yet.
    Please wait...
    1. I love the glass bottles as well AD 🙂

      No votes yet.
      Please wait...
  7. I didn’t know this sauce, but it sounds (and looks) delicious! Thanks for sharing 🙂

    No votes yet.
    Please wait...
    1. My pleasure Giovanna 🙂

      No votes yet.
      Please wait...
  8. Pingback: Rouille Recipe And A Review Of Willow Creek Olive Oil | ClubEvoo
  9. What a lovely rouille Tandy! I have huge problems decanting my olive oil (but I really shouldn’t complain) as it’s our own and from the mill it gets put into 25 litre containers and we have to syphon it off 🙂

    No votes yet.
    Please wait...
    1. I would not complain either if it were my own! You are so lucky that your harvests have been good 🙂

      No votes yet.
      Please wait...
  10. What did you serve the sauce with Tandy?
    🙂 Mandy

    No votes yet.
    Please wait...
    1. A Bouillabaisse but I am still working on a recipe for this 🙂

      No votes yet.
      Please wait...
  11. Rouille is such a delicious thing – I make it often, in the summer. If I buy large quantities of olive oil, I try to make sure that it comes in tins.

    No votes yet.
    Please wait...
    1. that is such a good idea Roger – I shall look for some tinned olive oil 🙂

      No votes yet.
      Please wait...

I would ♥ to hear from you (please note comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.