Rouille

Rouille

By
From
Leiths How to Cook
Makes
150 ml
Photographer
Peter Cassidy

The traditional accompaniment to bouillabaisse, this is a spicy sauce with a mayonnaise-like consistency.

Ingredients

Quantity Ingredient
3 garlic cloves
1 red chilli
1 green pepper
1 red pepper
100ml olive oil
2-3 tablespoons fresh white breadcrumbs
salt
freshly ground black pepper

Method

  1. Heat the oven to 200ºC. Roast the unpeeled garlic cloves until soft, about 20–30 minutes. Meanwhile, deseed and roughly chop the chilli, and grill, skin and deseed the peppers.
  2. Squeeze the soft roasted garlic flesh out of the skins and put into a food processor. Add the chilli and peppers and process until smooth. With the motor still running, very slowly pour the olive oil into the purée.
  3. Add enough breadcrumbs, pulsing to mix, to bind the rouille, and season with salt and pepper to taste.
Tags:
Leiths School of food and wine
cookery course
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