French rouille sauce is a thick, bread-enriched sauce that gets much of its flavor and color from saffron. This beautiful, spicy garlic sauce goes well with cold steamed shrimp, and any fried fish or seafood, or as a sauce with firm grilled fish such as swordfish, sturgeon, or Pacific white sea bass.
Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid. Heat the water, vinegar, and saffron Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
Bread with saffron mixture poured over Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides. The bread mixture in a food processor While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
Drizzling in the olive oil, blend on low power Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold. Spoon the sauce into a bowl Serve alongside fish and enjoy.
- 1 tablespoon water
- 1 tablespoon white wine vinegar
- Pinch of saffron
- 2 to 3 slices white bread, crusts removed
- 3 to 4 cloves garlic, finely chopped
- 2 large egg yolks
- 1/4 teaspoon chili powder
- 1/2 cup olive oil
- Kosher salt, to taste