in France

Rouille sauce

updated

Spread the love

Ingredients for 4 servings:

  • 1 garlic clove(s)
  • 150 ml chicken stock
  • ½ tsp saffron threads
  • 1 pinch chili powder (Allspice d’Espelette)
  • 1 egg(s)
  • 1 pinch of sea salt
  • 100 ml vegetable oil
  • 70 ml olive oil
  • 1 dashes lime juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Suitable sauce for the chicken breast in saffron broth

For the rouille sauce, peel and finely dice the garlic. Reduce the garlic with the chicken stock, saffron, and Espelette pimento to two to three tablespoons of liquid, then set aside. Then, place the egg and a pinch of salt in a tall bowl and whisk with a hand blender until frothy. Blend in the neutral vegetable oil and olive oil in a thin stream until creamy. Blend in the saffron reduction and season the sauce generously with salt, lime juice, and Espelette pimento.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Almond cake from the tray

Onion vegetables