PANTRYFLEX

On the jar: Caperbench Harissa–saffron Rouille

blend · aioli

★ STARRED KITCHENPrep 10 min

Caperbench Harissa-Saffron Rouille

Independent adaptation of a publicly published Chris & Jeff Galvin recipe. Not affiliated with, sponsored by, or endorsed by Chris & Jeff Galvin.

From a starred kitchen.

Ratio

Ratio by volume: Harissa 3 ml, Vegetable Oil 85 ml, Vegetable Oil 85 ml, Lemon Juice 5 ml, Water 15 ml
Harissa 3 mlVegetable Oil 85 mlVegetable Oil 85 mlLemon Juice 5 mlWater 15 ml

Ingredients

  • Egg Yolk — 1 egg yolk
  • Harissa — ½ tsp harissa (2.5 ml)
  • Saffron — pinch saffron (0.1 g)
  • Garlic — 1 garlic clove, finely chopped
  • Vegetable Oil — 85 ml pomace/vegetable oil (stream)
  • Potato — 50 g mashed potato
  • Vegetable Oil — 85 ml vegetable oil (stream)
  • Salt — salt (2 g)
  • Lemon Juice — lemon juice (5 ml)
  • Water — warm water to loosen (15 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Caperbench Harissa–saffron Rouille wants a blender — make it from this page.

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

4 kitchens · 5 stars · 3 national awards

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Provenance

Chris & Jeff Galvin works in French bistro / modern French at Galvin La Chapelle; credentials include Michelin 1* (Galvin La Chapelle, London); Michelin 1* (Galvin at Windows, historically).

Originally published as Harissa–Saffron Rouille.

Adapted from a Chris & Jeff Galvin recipe (Chris & Jeff Galvin / Great British Chefs (fish soup)).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chris & Jeff Galvin / Great British Chefs (fish soup) (published as “Harissa–Saffron Rouille”). Full citation lives in Provenance.

Companion jar