How to Make Rouille sauce

• Begin by removing the stems and seeds from the red chili peppers. You can adjust the spiciness by keeping or removing the seeds.
• In a blender or food processor, combine the red chili peppers, garlic cloves, slice of stale bread, Dijon mustard, saffron threads, and a pinch of salt.
• Blend the ingredients until they form a thick paste.
• While the blender or food processor is still running, slowly drizzle in the extra-virgin olive oil until the mixture emulsifies and becomes creamy.
• Taste the sauce and adjust the seasoning if needed by adding more salt.
• Transfer the Rouille sauce to a jar or container and refrigerate until ready to use.

What the sauce is served with: Rouille sauce is traditionally served as a condiment with seafood dishes, particularly fish soups like bouillabaisse. It adds a spicy kick and enhances the overall flavor of the dish. Rouille sauce can also be used as a spread on sandwiches or as a dipping sauce for vegetables.

A brief conclusion about the sauce: Rouille sauce is a vibrant and flavorful condiment that brings a delightful heat to dishes. Its combination of red chili peppers, garlic, and saffron creates a complex and aromatic profile that complements various seafood preparations. It adds a touch of Provencal charm to any meal.

Facts about the sauce:

1. The name “rouille” is derived from the French word for “rust,” which references the sauce’s reddish color.
2. Rouille sauce is closely associated with the traditional fish soup known as bouillabaisse, which originated in Marseille, France.
3. The saffron threads used in Rouille sauce not only contribute to its color but also add a subtle floral note to the overall taste.
4. While red chili peppers are the most common ingredient in Rouille sauce, some variations may include roasted red bell peppers or other spices for added depth of flavor.
5. Rouille sauce is an integral part of Provençal cuisine and is celebrated for its ability to enhance the taste of seafood dishes.