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French Rouille Sauce


This is a classy take on mayonnaise that really works well with fried fish or seafood. A rouille is a thick, bread-enriched sauce that gets much of its flavor and color from saffron. Done right, it is a beautiful sauce that goes well with cold steamed shrimp, any fried fish or seafood, or as a sauce with firm grilled seafood such as swordfish, sturgeon or Pacific white seabass. This recipe makes enough rouille for 4-6.

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 16 minutes


  • 1/2 cup. olive oil
  • 1 T. white wine vinegar
  • 1 T. water
  • Pinch of saffron
  • 2-3 slices of white bread, crusts removed
  • 3-4 finely chopped garlic cloves
  • 2 egg yolks
  • 1/4 t. chile powder
  • Salt to taste


Heat the water, vinegar and saffron in a microwave for 30 seconds. Mix well until you have a very yellow liquid.

Cut the white bread into chunks and then pour the saffron mixture over them in a large bowl. Mix well and make sure you get all the saffron.

Put the bread mixture into a food processor and then add the garlic, egg yolks and chile powder. Buzz it for about 30 seconds. Scrape down the sides. Buzz it again on low power, then drizzle in the olive oil slowly.

Pour the sauce, which should be like thick mayo, into a bowl and refrigerate. This can be made a day before you need it, and it will hold up fairly well for 3-4 days covered in the fridge.

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