Rouille French Cayenne Pepper Saffron and Garlic Mayonnaise
Elevate your culinary creations with this vibrant and flavorful Rouille, a French-inspired cayenne pepper, saffron, and garlic mayonnaise bursting with Mediterranean charm. Perfectly blended with creamy egg yolks, a touch of zesty lemon juice, and a hint of warm saffron threads, this rouille delivers a bold kick of cayenne spice balanced by the aromatic richness of garlic. With just 15 minutes of prep, it’s an effortless way to add a touch of elegance to seafood dishes, bouillabaisse, roasted vegetables, or freshly baked bread. This silky condiment not only enhances flavors but also brings a stunning golden hue to your table. Simple, versatile, and made with high-quality ingredients, this homemade French rouille will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 large Garlic cloves
- 2 large Egg yolks
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Cayenne pepper
- 0.25 teaspoon Saffron threads
- 1 tablespoon Warm water
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
Instructions
Start by preparing the saffron: In a small bowl, combine the saffron threads with the warm water. Let it steep for 5 minutes to extract the vibrant color and aroma.
Peel the garlic cloves and smash them with the flat side of a knife. Mince the garlic finely or crush it into a smooth paste using a mortar and pestle.
In a medium mixing bowl, whisk together the egg yolks, lemon juice, minced garlic, cayenne pepper, and the saffron infused water (including the threads). Ensure the mixture is smooth and well combined.
Slowly drizzle in the olive oil while constantly whisking the mixture. Start with a few drops at a time, gradually increasing the flow as the rouille begins to emulsify and thicken.
Continue whisking until all the olive oil is incorporated and the rouille has a rich and creamy consistency.
Season the rouille with salt and ground white pepper to taste. Adjust the cayenne pepper if you prefer more heat.
Transfer the finished rouille to a serving bowl and serve immediately, or cover tightly and refrigerate for up to 2 days. Allow the rouille to come to room temperature before serving if stored.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
