Garlic and chilli sauce (rouille)
Provençal sauce of garlic and red chillies pounded in a mortar with soaked crustless white bread and olive oil, thinned with bouillabaisse broth; following J.-B. Reboul, without egg yolk. 6 servings of about 27 g, one per serving of bouillabaisse.
Total time: 20 min6 servingsFinal yield 160 g
Ingredients
- 8 gGarlic, raw
- 10 gPeppers, hot chili, red, raw
- 20 gBread, French or Vienna
- 2 15 ml tablespoonOil, olive, salad or cooking
- 100 mlSoup, stock, fish, home-prepared
Allergens
Contains: Gluten, Fish, Celery
May contain: Egg, Soy, Milk, Sesame
Derived from ingredients – check the package label.
Method
- Remove the stalks from the chillies, and the seeds too if you want a milder sauce; chop them. Soak the soft inside of white bread in water or broth and squeeze it out.
- Pound the garlic with the chillies in a mortar to a smooth paste. Add the squeezed bread and keep pounding until it is combined.
- Keep pounding while adding 2 tbsp of olive oil, first drop by drop and then in a thin stream, until the paste thickens and turns glossy.
- Just before serving, thin the sauce spoon by spoon with about 100 ml of hot bouillabaisse broth to a pourable consistency. Serve in a bowl alongside the bouillabaisse.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 328.2 kcal
- Protein
- 5.1 g
- Fat
- 28.8 g
- Total carbohydrate (by difference)
- 13.9 g
- Total dietary fibre (USDA)
- 0.76 g
- Saturated fatty acids
- 4.1 g
- Sodium
- 276.8 mg
- Salt (sodium × 2.5)
- 0.69 g
Per serving
- Protein0.85 g6%
- Fat4.8 g77%
- Total carbohydrate (by difference)2.3 g17%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 54.7 kcal
- Protein
- 0.85 g
- Fat
- 4.8 g
- Total carbohydrate (by difference)
- 2.3 g
- Total dietary fibre (USDA)
- 0.13 g
- Saturated fatty acids
- 0.68 g
- Sodium
- 46.1 mg
- Salt (sodium × 2.5)
- 0.12 g
Per 100 g of finished food
- Energy
- 205.1 kcal
- Protein
- 3.2 g
- Fat
- 18 g
- Total carbohydrate (by difference)
- 8.7 g
- Total dietary fibre (USDA)
- 0.47 g
- Saturated fatty acids
- 2.6 g
- Sodium
- 173 mg
- Salt (sodium × 2.5)
- 0.43 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.