Rouille Sauce, How to make it
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Rouille Sauce

A mayonnaise like sauce full of Mediterranean flavours which is usually served with dishes such as fish stews, bisque or seafood.

Rouille Sauce
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125 – 150 ml of Harissa Sauce.
1 slice of day-old white bread Crusts removed (about 25g)
A little fish stock or water
A couple of garlic cloves sliced
1 egg yolk
150ml olive oil


If making it yourself, follow the instructions found on our How to make Harissa Sauce page to make the Harissa Sause with 1/2 a Roast Red Pepper.


Harissa Sauce
Moist day old bread

Break the slice of bread into pieces and use a few tablespoons of the fish stock or water to soften it.

Squeeze the excess liquid out of the bread and put it into a food processor with the Harissa Sauce, the garlic and the egg yolk. Blend until smooth.

Mix in food processor
Start adding olive oil

Gradually add the olive oil and continue to blend until you obtain a smooth, thick sauce. This sauce will store in the fridge for up to a week.

Recipes using this technique:

Lobster Bisque with Rouille Sauce and Croutons

Preperation time:
Recipe By , Flavoursome Delights

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Current Comments

1 comments so far (post your own)

Thanks for the nice and clear directions.

Posted by Beef Recipes on Monday, 8.02.10 @ 14:11pm

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