Categorized | Egg



Rouille is a classic french garlic mayonnaise with cayenne pepper and saffron. Saffron gives the dish its distinctively red color. The word “rouille” actually describes the red colour of the mayonnaise. Rouille is traditionally served as an accompaniment with french fish soup.


  • 3 egg yolks
  • 1/4 teaspoon of mustard
  • 4 garlic cloves, chopped
  • 1 tablespoon of white wine
  • 1 teaspoon of saffron
  • 1/2 teaspoon of cayenne pepper
  • 1 1/2 cups of olive oil
  • 1 tablespoon of lemon juice
  • salt

Cooking Instructions

Place the egg yolks, mustard, and garlic in a food processor and blend all the ingredients for 30 seconds until it turns into a puree.

Gradually add the olive oil to the puree while still blending, until you have a thick and smooth texture. When you have the desired consistency, place the saffron in the warm white wine and add to the mixture.

Transfer the puree to a serving bowl and taste. Season with some salt and 1 tablespoon of lemon juice.

Serve as a dip with crackers or it can accompany french fish soup.