Dish
Rouille
Rouille sauce
Rouille is a flavorful and spicy sauce that is perfect for adding a kick to fish or seafood dishes. The sauce is made by blending garlic, bread crumbs, and olive oil together until it forms a smooth paste. Rouille is typically served with fish or seafood, and is a popular sauce in French cuisine.
Origins and history
Rouille originated in the Provence region of France, and has been a staple in French cuisine for centuries. The sauce was traditionally served with fish soup, but has since become popular with a variety of fish and seafood dishes.
Dietary considerations
Rouille is not suitable for those with gluten intolerance or celiac disease.
Variations
There are many variations of rouille, with some recipes calling for the addition of saffron or red pepper flakes to the sauce. Some recipes also call for the use of mayonnaise or egg yolks to thicken the sauce.
Presentation and garnishing
Rouille is typically served in a small bowl, with the fish or seafood arranged on a plate. The sauce is often garnished with fresh herbs or lemon zest.
Tips & Tricks
To prevent the garlic from overpowering the sauce, it is important to use fresh garlic and to blend it thoroughly with the other ingredients.
Side-dishes
Rouille is typically served with fish or seafood, and can be accompanied by a variety of side dishes such as roasted vegetables or potatoes.
Drink pairings
Rouille pairs well with dry white wines such as Muscadet or Picpoul de Pinet.
Delicious Rouille recipes
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