Makes about 1 1/2 cups


  • One 1 1/2-inch slice of baguette, crusts removed
  • 1/4 cup bouillon from the bouillabaisse
  • 4 medium cloves garlic, chopped
  • 3 large egg yolks
  • 1 small roasted pepper from a jar, chopped
  • 1 cup fruity extra-virgin olive oil
  • Medium pinch saffron, pulverized in a mortar, and steeped in 3 tablespoons of hot water
  • 1/2 teaspoon smoked Spanish paprika (pimenton) or 1 teaspoon regular paprika
  • Small pinch ground cayenne, or to taste
  • Salt, to taste


1. Soak the bread in the bouillon for 10 minutes. Squeeze, and crumble with your fingers.

2. In a blender, puree the bread, garlic, egg yolks, and roasted pepper and saffron water until completely smooth, adding a little oil if necessary. With the motor running, drizzle in the oil, a little at a time, until the sauce is emulsified. It should be the consistency of a thick mayonnaise. Add the rest of the ingredients and blend to combine. Scrape the rouille into a bowl and let stand, covered with plastic, for at least 30 minutes for the flavors to develop.

3. Serve with Easy Bouillabaisse Marseillaise.

Did you enjoy this article?

Share it.

Explore More