<i>Rouille</i> Sauce
<i>Rouille</i> Sauce
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Rouille Sauce

15 MIN
1 cup (250 ml)
No bouillabaisse is complete without rouille, a garlicky, saffron- (and sometimes tomato-) based mayonnaise spread on crusty baguette for dipping.



  1. In a bowl, whisk together the egg yolk, mustard, tomato paste, garlic and salt. Slowly add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil while whisking. Season with pepper. Whisk in the lemon juice and saffron.
  2. Spoon the rouille into a serving bowl and refrigerate until ready to use. The rouille will keep for 5 days in an airtight container in the refrigerator.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.