newsletter fr
Excluding taxes and delivery
The product just got added to your cart!




Rouille sauce is a wonderful garnish for seafood, grilled fish, poultry and cooked vegetables. It’s a traditional accompaniment for the cuisine of Provence, especially for fish soups.

Using a mortar and pestle is most efficient, as the extraction of the combination of garlic-chile-saffron flavours is maximized, a hand blender is in order, especially when pressed for time.


  • ¼ tsp saffron
  • ½ cayenne or other chile (dry or fresh)
  • 6 garlic cloves
  • ½ tsp salt
  • ½ cup bread crumb
  • ¼ cup water or fish stock
  • 1 cup fruity olive oil
  • 1 Tbsp lemon juice


  1. 1

    Grind the saffron in a mortar. Grind the cayenne, then the garlic and salt.

  2. 2

    Dampen the bread crumb with the water or the stock. Add to the mortar and finely grind with the saffron blend. Continue grinding, adding olive oil, one tablespoon at a time until the sauce is creamy and well bound.

  3. 3

    Add lemon juice and mix. Check for salt.

  4. 4

    Serve. Rouille sauce does not keep well, it is therefore best to consume within 24 hours.