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Cookbook | Ingredients | Recipes | French cuisine

Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew.


  • Baguette bread
  • 1 egg yolk
  • 10 cl olive oil
  • 4 garlic cloves
  • Safran
  • 6 tablespoons fish stock
  • salt and pepper


  1. Blend together the bread, fish stock and egg yolk
  2. Crush the garlic and safran and add to the paste
  3. Slowly incorporate the olive oil add the oil with one hand whilst whisking with the other as if preparing mayonnaise
  4. Add salt and pepper