Rouille Sauce

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

Ingredients

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

Directions

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 Red Pepper.

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.

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