• Servings: MAKES ABOUT 1 CUP

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  • 1 garlic clove, smashed
  • Salt
  • 1/4 teaspoon saffron threads, crumbled
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup mayonnaise
  • 1/2 cup extra-virgin olive oil

How to make this recipe

  1. On a work surface, mince the garlic with a pinch of salt. In a mini-processor, combine the garlic with the saffron, lemon juice and cayenne and pulse until blended. Add the mayonnaise and pulse until smooth. With the machine on, add the oil in a thin stream and blend until emulsified. Transfer the rouille to a bowl and season with salt.

Make Ahead

The rouille can be refrigerated for up to 3 days.

Serve With

Grouper Chowder.

Contributed By Published December 1999

462244 recipes/rouille 2013-12-06T23:46:19+00:00 Tim McKee french|dips-and-spreads|sauces-and-condiments|12|basic-easy|fast|make-ahead|no-cook|vegetarian december-1999,tim mckee,d'amico cucina,rouille,spiced mayonnaise,spicy aioli recipes,rouille 462244

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