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Tasting Notes
Rouille is a traditional accompaniment for French fish stews, like bouillabaisse.
This rouille gets its creaminess from garlic-infused olive oil and egg yolks, but the spice of roasted Fresno chiles or jalapeños peppers cuts through the richness. Meanwhile, the sweetness of fresh orange juice is balanced by the sour acidity of fresh lime juice. Toasted breadcrumbs help to bind the emulsion and add body to the rouille.
Tips & Techniques
- No stew required. The rouille can be used as a dip for crudité, as well as a delicious addition to cioppino or bouillabaisse.
- Cool off. Be sure to let the garlic confit cool completely before puréeing it in. The hot oil may cause the emulsion to break.
- Garlic gauge. If you want to ease up on the garlicky flavor, use a combination of oil from the garlic confit and regular, unflavored grapeseed oil. The more confit oil you use, the more garlicky your rouille will be.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Food processor. You could use a stick blender to emulsify your rouille, but we think a food processor works best for creating a completely smooth consistency.
The list below includes all the equipment you’ll want to make this dish.
- Medium-sized baking sheet
- Foil
- Tongs
- Large bowl
- Plastic wrap
- Latex gloves
- Knife and cutting board
- Food processor
- Small pot
For the Garlic Confit:
- 1 ½ cup olive oil
- 1 head peeled garlic cloves
For the Crudité:
- 15 celery sticks
- 3 radish bunches
- 2 baby turnip bunches
- 3 bell peppers (variety of red, orange, yellow and purple)
For the Rouille:
- 2 tablespoons olive oil
- 1 to 1 ½ cups garlic oil from Garlic Confit (above), or 1 to 1 ½ cups of olive oil
- 2 red bell peppers, roasted
- 4 Fresno chiles or jalapeno peppers, roasted
- Zest of ½ orange
- 2 egg yolks
- ¾ cup orange juice
- Juice of 1 lime
- 1 cup fine bread crumbs, toasted
- 1 tablespoon salt
Yield: 3 cups*
*Note: This recipe yields enough rouille for crab toasts and leftover for dipping vegetables.
Serves: 4
Total Time: 1 hour and 10 minutes
Active Time: 50 minutes
For the Garlic Confit:
- Place garlic and oil in a small pot and set over medium heat. As soon as small bubbles appear, reduce heat to very low and let lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.
For the Crudité:
- Wash vegetables and dry off well. Remove leaves from celery sticks and cut in half.
- Remove leaves from radishes and cut in quarters.
- Cut bell peppers in 1/8, removing seeds.
- Remove leaves from baby turnips and cut them in half.
- Reserve all prepared cut vegetables (crudité) for rouille dip.
- Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.
- Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.
- Peel skins off peppers.
- Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.
- Reserve at least ½-¾ cup rouille for Crab Toasts.
Here is a great way to turn this dish into a meal
Quesadillas with Red Pepper Rouille & avocado