Aug 14, 2021

Rouille

This rouille recipe produces a wonderfully favourable spread perfect on savoury breads or croûtes.

My version of Rouille is a delicious spread made with garlic, mayonnaise, and saffron. It is absolutely perfect on savoury breads or toasts used as a side to bouillabaisse.

By weight, saffron is the most expensive spice in the world. Thankfully, all that is needed for this recipe is a small pinch of saffron threads to impart the wonderful colour and flavour that makes this spread so special.

The key when using saffron is to give it time to release it's colour and essence. This is why when making this spread there are several resting periods to really give the saffron a chance to bloom. Before serving, it's important to give the flavours time to mingle while covered in the refrigerator. The end result will be a crowd stopper.

Ingredients

(Makes 8 servings | Serving size = 1 tablespoon)

1 small pinch saffron, crumbled
juice of 1/2 a small lemon
1 clove garlic, finely minced
1/2 cup light mayonnaise
1/8 teaspoon salt
pinch cayenne pepper

Directions

In a small mixing bowl, add the saffron and lemon juice. Stir and let stand for 10 minutes.

Add in the garlic, mayonnaise, cayenne pepper, and salt. Stir to combine well and let stand for 10 more minutes. Stir again then taste for salt and add if needed. Transfer rouille into an airtight container and refrigerate for 1 hour before using.

Serve as a spread on bread/toast with bouillabaisse.