Garlic Mayonnaise made with Bread and Fish Stock (Rouille)
Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew.
Ingredients
- Baguette bread
- 1 egg yolk
- 100 ml olive oil
- 4 garlic cloves
- Saffron or annatto (for color)
- 6 Tbsp fish stock
- Salt
- Pepper
Ingredients for 2 servings (240 g) · the original recipe
Method
- 1
Blend the bread, fish stock, and egg yolk together into a paste.
- 2
Crush the garlic and saffron or annatto, and add to the paste.
- 3
Gradually add the oil with one hand while vigorously whisking with the other, as when preparing any other mayonnaise.
- 4
Add salt and pepper to taste.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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