French rouille sauce is a thick bread-infused sauce that gets much of its flavor and color from saffron. This wonderfully spicy garlicky sauce pairs well with cold steamed shrimp and baked fish or seafood or as a sauce for hearty grilled fish such as swordfish sturgeon or Pacific white sea bass. Perhaps the most notable pairing for rouille is with bouillabaisse a famous French seafood soup; spoon a little onto a piece of toasted bread and place it on top of the stew. The sauce can be enjoyed at room temperature or cold.
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 Uncle Matt's Cookery Lessons | 2019-04-12 10:23:00 |  19,257 Views |
How to Make Rouille a Roasted Red Pepper and Chili Mayonnaise to Accompany Bouillabaisse
This simple recipe calls for vinegar saffron white bread garlic egg yolks chili powder and olive oil. A few seconds in the microwave and a quick mix in the food processor will have you making authentic delicious rouille in minutes.
1 tablespoon white wine vinegar
2 to 3 slices white bread crusts removed
