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Rouille Sauce

Budget.Gourmet's picture
  Dried red peppers 4 (Each 2 Inches Long)
  Water 1⁄3 Cup (4.8 tbs)
  Garlic 2 Clove (10 gm), cleaned
  Mashed potato 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Stock/Clam juice 1⁄2 Cup (8 tbs) (From Bouillabaisse)

Remove the seeds from the peppers and soak in the water for 1/2 hour.
Drain, discard the water, and mash the peppers in a mortar and pestle along with the garlic.
Work until smooth.
Blend in the mashed potato and the oil.
Gradually beat in the stock or clam juice until the rouille has the consistency of heavy cream.
Strain and serve with toast squares, or use on the fish from the bouillabaisse.
This is hot, but delicious.

Recipe Summary

Side Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 707 Calories from Fat 276

% Daily Value*

Total Fat 31 g48%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 286.2 mg11.9%

Total Carbohydrates 100 g33.2%

Dietary Fiber 11.2 g44.8%

Sugars 1.7 g

Protein 14 g27.1%

Vitamin A 21.3% Vitamin C 81.4%

Calcium 2.4% Iron 3.3%

*Based on a 2000 Calorie diet

Rouille Sauce Recipe