Saffron Rouille

Name: Saffron Rouille
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (420 ml)
Cuisine: French Classic
Ingredients: 1 small (50g), sliced 2cm Potato; about ⅔ cup (150 ml) Fish Stock; 1 pinch pistils (0.1 g) Saffron; about 2 tsp (5 g) Espelette; 1 clove Garlic; 60 g Tomato Confit; about 1 yolk (18.54 g) Egg Yolk; 1 cup (250 ml) Olive Oil; to taste Salt

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

CONDIMENT · BOUILLABAISSE & FISH SOUP

In the published recipe, this is the condiment for bouillabaisse.

Ducasse's saffron rouille for bouillabaisse.

On the jar

ROUILLE

Method: stove
Yield: about 1¾ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Fish Stock 150 mlEgg Yolk 18 mlOlive Oil 250 ml

Ingredients

Potato1 small (50g), sliced 2cm
Fish Stockabout ⅔ cup (150 ml)
Saffron1 pinch pistils (0.1 g)
Espeletteabout 2 tsp (5 g)
Garlic1 clove
Tomato Confit60 g
Egg Yolkabout 1 yolk (18.54 g)
Olive Oil1 cup (250 ml)
Saltto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Saffron Rouille wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Light Gribiche★★★ KITCHENOn the jar: GRIBICHE
Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Rouille.

Adapted from a recipe published by Alain Ducasse in Grand Livre de Cuisine Méditerranée via Académie du Goût.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Grand Livre de Cuisine Méditerranée via Académie du Goût (published as “Rouille”). Full citation lives in Provenance.

Companion jar