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The Hirshon French Provençal Spicy Saffron Garlic Mayonnaise - Sauce Rouille

The Hirshon French Provençal Spicy Saffron Garlic Mayonnaise – Sauce Rouille

  • Total Time: 0 hours


Units Scale
  • 1 1/2 cups diced French bread, white part only
  • 1/2 cup fish broth
  • 5 garlic cloves, or to your taste, peeled
  • 1 tsp. salt
  • 1/2 tsp. ground red chili pepper (original recipe) or 1 tsp. (or to taste) harissa paste (TFD change and my preference)
  • Pinch of top-quality saffron threads, crumbled
  • 1 large egg yolk – TFD prefers duck egg yolk, but chicken is just fine as long as it’s fresh
  • Freshly-ground black pepper to taste
  • 1 cup extra virgin olive oil


  1. Soak the diced bread in the fish broth. Squeeze the broth out. Mash the garlic cloves in a mortar with the salt until mushy.
  2. Place the bread, mashed garlic, harissa, saffron, egg yolk and black pepper in a food processor and blend for 30 seconds then pour in olive oil through the feed tube in a slow, thin, steady stream while the machine is running.
  3. Refrigerate for 1 hour before serving. Store whatever you don’t use in the refrigerator for up to a week.
  4. Note: If the rouille is separating, add 2 to 3 Tbsp. of the fish broth and whisk it in until smooth and re-emulsified.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1272.86 kcal
  • Sugar: 0.96 g
  • Sodium: 1031.1 mg
  • Fat: 105.87 g
  • Saturated Fat: 22.26 g
  • Trans Fat: 0.33 g
  • Carbohydrates: 11.99 g
  • Fiber: 0.84 g
  • Protein: 66.21 g
  • Cholesterol: 254.81 mg