Rouille (Saffron, Garlic and Red Pepper aioli)
Cuisine: French
Prep time: 
Total time: 
Serves: 4
  • 6 cloves garlic
  • 2 egg yolks
  • 1 tsp. sherry vinegar
  • 1 cup olive oil, or a mixture of olive and grapeseed oil
  • 1 large pinch saffron
  • 1 small pinch cayenne pepper
  • salt
  1. In the bowl of a food processor (I used a mini) chop the garlic with a pinch of salt until very finely chopped.
  2. Add the egg yolks, and process until it forms something akin to a paste (it does not need to be entirely smooth).
  3. Add the oil in dribs and drabs, starting with a little at a time, and processing between each addition until the paste thickens.
  4. When all the oil has been incorporated, mix in the vinegar, the saffron and the cayenne.
  5. Let sit in the refrigerator for at least an hour or two before serving.
Adapted from Bistro Cooking by Patricia Wells Many Marseillaise recipes for rouille call for a bread based sauce -- I prefer this one, which is closer to an aioli
Recipe by The Domestic Front at