Rouille is a spe­cial sauce from the south of France. It’s basi­cally a spicy may­on­naise, orange in color and deli­cious spread on some gar­lic grated bread. Tra­di­tion­ally it’s the sauce that comes with the bouil­l­abaisse.(check out momo’s quick and easy recipe!) Alter­na­tively I like make a tasty snack by spread­ing some rouille on a grilled toast (pain de sei­gle paysan from the pain quo­ti­dien is great!) that I rub with fresh gar­lic, topped with a few slices of avocados.

Ingre­di­ents

• 3 gar­lic cloves
• 1 egg yolk
• 1 cup olive oil
• spices: cayenne pep­per, paprika, piment d’espellette and harissa if you like it xtra spicy (or 1 tea­spoon of dijon mustard)
• a spoon­full of “mie de pain” funny there is no eng­lish word for that…so basi­cally it’s the part of the bread that is not the crust…

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