Rouille (Garlic Mayonnaise with Bread and Fish Stock)
Rouille is the rust-colored garlic sauce of Provence, and it is the traditional partner to bouillabaisse. This version skips the usual all-egg base and thickens with bread softened in fish stock, which gives a sauce that tastes of the sea as well as garlic. Saffron or annatto supplies the color. Spread it on toasted bread or stir a spoonful into the stew just before eating.
Instructions
Put the bread, fish stock and egg yolk in a blender and process them into a smooth, thick paste.
Crush the garlic together with the saffron or annatto. Stir this into the paste so the color spreads evenly.
Add the olive oil a little at a time, whisking hard with one hand while you pour with the other, as you would for any mayonnaise. Keep going until the sauce is thick and glossy.
Season with salt and pepper, tasting as you go, until it suits you.
Make it personal.
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