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Marseille (France)
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Sauce
Vegetarian
Food Flavour DNA
Nutritional Values
250kcal
2gProtein
3gCarbs
25gFat
—Fibre
50 gServing
* Per serving · 50 g. May vary.
Allergens
🥚 Eggs
Garlic and Herb Mayonnaise
How to order / say it
Say it
Rouille — [roo-EE]
Order
I'd like some rouille with my dish, please.
Locally
Je voudrais de la rouille avec mon plat, s'il vous plaît.
Say locally
A creamy garlic and saffron mayonnaise often used in Marseille's seafood dishes.
Why try it?
Rouille is essential to understanding Marseille's culinary language, acting as a bridge between the bold flavors of the sea and the comforting notes of garlic and saffron. It represents the adaptability of Provençal cuisine to elevate any dish.
How it tastes
Luxuriously textured, rouille is creamy with a pungent garlic hit, a hint of saffron's floral aroma, and a subtle, spicy finish. It's traditionally served with bouillabaisse or steamed fish, enhancing each bite with its rich, tangy taste.
Origin & History — first documented: 1650
First documented in Provence in the 17th century, rouille was created as a sauce to enhance fish soups. Its distinctive saffron color and luscious texture quickly led to widespread use in several Mediterranean recipes.
Recipe
Ingredients
- 🧄 4 cloves garlic
- 🥚 2 yolks egg yolks
- 🫒 100 ml olive oil
- 🧂 1 g saffron
- 🍋 20 ml lemon juice
- 🧂 2 g cayenne pepper
Method
- 1 Crush garlic with salt into a fine paste.
- 2 Add egg yolks, lemon juice, and saffron; whisk to combine.
- 3 Gradually drizzle in olive oil while whisking to emulsify.
- 4 Stir in cayenne pepper and adjust seasoning to taste.
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