Sauce
Rouille (garlic and saffron sauce)
- Preparation time
- 15 min
- Servings
- serves 4
Ingredients
serves 4
- Potato — to buy1
- Garlic — to buy3 gousses
- Chili pepper — to buy1
- Saffron — to buy1 pincée
- Olive oil — to buy150 ml
Preparation
Boil the peeled potato in salted water for 15-20 minutes, until very tender, then drain and mash it finely while still hot.
Pound the garlic with the chili and saffron in a mortar, until you get a smooth paste.
Stir in the warm mashed potato, mashing well to smooth it out.
Whisk in the oil in a very thin stream, without stopping (like a mayonnaise), until you get a thick, glossy, punchy sauce.
Taste and adjust the salt if needed. Serve with fish soup or bouillabaisse, on garlic-rubbed croutons.