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