Sauce Rouille (Rouille Sauce) is a traditional French recipe (from Provence) for a classic rust-coloured sauce made with potato, tomato, monkfish liver, and olive oil. The full recipe is presented here and I hope you enjoy this classic French version of: Rouille Sauce (Sauce Rouille).
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Rouille or rouille provençale (rolha, in Provençal) is a traditional rust-coloured sauce recipe from the cuisine of Mediterranean Provence, made with potato, bell pepper, monkfish liver, and olive oil.
Ingredients:
1 large potato, boiled in the broth of bouillabaisse or fish stock
3 monkfish livers (or substitute sea bream), also cooked in the broth of a bouillabaisse or fish stock
3 Espelette-type sweet peppers, hulled, seeded and cut into small pieces
10 garlic cloves garlic, de-germed
125ml (½ cup) extra-virgin olive oil
A few saffron threads
Sea salt, to taste
Method:
Bring a little bouillabaisse or fish stock to a boil. Add the monkfish (or sea bream) livers and cook for 2 minutes. Drain the livers and set aside to cool.
Combine the peppers and garlic in a mortar add a generous pinch of salt and pound to a paste.
Add the saffron and cooled livers and mash again until smooth. Season to taste. Then add the potato and mash until smooth.
Gradually add olive oil and, using the pestle, whip the sauce, (just like preparing aïoli or mayonnaise), continuing until smooth. Taste and adjust the seasoning if necessary.
Transfer to the refrigerator and chill for at least 1 hour before serving.
Serve as an accompaniment to bouillabaisse and croutons, or as a starter with slices of toast.
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