[Mirabelle]

Rouille for the above recipe from Marseille.

Rouille (rouïo in Provençal) is a spicy garlic sauce used for fish dishes, fish soup and bouillabaisse. When the rouille is prepared, keep it chilled in the fridge until it is served, either the same day or the next day. Before serving, if the rouille is stiff, thin it with a few drops of boiling water.

Recipe (6 servings)

This is an authentic Marseille recipe.

2 chili peppers [poivrons pimenté]
4 cloves garlic [ail]
1 cup olive oil [huile d'olive]
1 egg yolk [jaune d'oeuf]
1 handfull bread [pain]
1 Tblsp rock salt [gros sel]

1. Trim, de-seed and chop finely the peppers.

2. In a mortar, crush the peppers, garlic, rock salt and olive oil (1 teaspoon) together to obtain a thick paste.

3. Crumble the bread, moisten it with hot water (or the bubbling broth if you're preparing a fish soup or bouillabaisse), and press it into a tight lump, squeezing out the liquid.

4. Add the bread lump to the paste and beat, adding olive oil, until you've raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.