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.
Grind the saffron in a mortar. Grind the cayenne, then the garlic and salt.
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.
Add lemon juice and mix. Check for salt.
Serve. Rouille sauce does not keep well, it is therefore best to consume within 24 hours.