Rouille (french mayonaise-style sauce for seafood stews)

This little trinket is for slavishly blobbing into your bouillabaise.


  • 50g white bread, no crusts
  • 2 garlic cloves  (more if you love garlic)
  • 4 mild red chillis or 1/2 red capsicum or 1/2 teaspoon cayenne pepper (whichever you have on hand)
  •  50ml milk
  • 200ml olive oil
  • put the bread into milk to soak.
  • In a mortar and pestle mash garlic (or in the food processor)
  • Add the chilli
  • Drain the bread and add to the garlic
  • Mix well
  • In the food processor, slowly drizzle in the olive oil till it comes to mayonnaise consistency

2 thoughts on “Rouille (french mayonaise-style sauce for seafood stews)

  1. Pingback: Bouillabaise (the short version) « Bite Me

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