This vibrant, spreadable Provençal sauce is rich and garlicky, with a bright, citrusy lift from fresh lemon juice and a touch of smoky paprika that adds depth. Best of all, it comes together in the blender in seconds. Beyond being the ideal topping for bouillabaisse, it’s prime for slathering on toast points to serve with all manner of soup. But don’t stop there. Spread it on an English muffin and top with a poached egg. Serve as a sauce with roasted potatoes or grilled asparagus. Brush it atop a meatloaf before giving it a final broil. Once you have rouille on hand, you’ll think of a million ways to use it.
Tips and FAQs for the best rouille
- Can I make this without raw egg yolks?
This rich French sauce won’t have quite the same impact if made without the egg yolks, but you can substitute about ⅓ cup mayonnaise if you plan to serve this dish to someone who can’t consume them. - Help! My sauce broke!
If your emulsion separated, it could mean that you added too much oil, or you simply added it too fast. You can simply blend it longer, or, if that doesn’t work, try adding cold water, 1 tsp. at a time until it reemulsifies. - Can I make this without a blender?
You’ll need something to process the roasted pepper into a paste. A food processor can easily do that, and you can certainly make the entire sauce in it. Otherwise, if you have the patience to chop the pepper and garlic until they are completely broken down, you can make this sauce in a bowl with a whisk. Whisk everything except for the oils together, then stream the combined oils slowly, while whisking, until the sauce is combined and emulsified. - How do I make it spicier?
Use smoked hot paprika or add a pinch of cayenne.
