Harissa-Saffron Rouille

Name: Harissa-Saffron Rouille
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: Middle Eastern
Ingredients: about 1 yolk (18 g) Egg Yolk; ½ tsp harissa (2.5 ml) Harissa; pinch saffron (0.1 g) Saffron; 1 garlic clove, finely chopped Garlic; about ⅓ cup (85 ml) Vegetable Oil; 50 g Potato; about ⅓ cup (85 ml) Vegetable Oil; about ¼ tsp (2 g) Salt; lemon juice (5 ml) Lemon Juice; 1 Tbsp (15 ml) Water

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

FINISHING SAUCE · FISH SOUP

In the published recipe, this is the finishing sauce for fish soup.

Galvin's finishing sauce for fish soup.

On the jar

HARISSASAFFR

Method: blend
Yield: about 1 cup
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Harissa 3 mlVegetable Oil 85 mlVegetable Oil 85 mlLemon Juice 5 mlWater 15 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Harissa½ tsp harissa (2.5 ml)
Saffronpinch saffron (0.1 g)
Garlic1 garlic clove, finely chopped
Vegetable Oilabout ⅓ cup (85 ml)
Potato50 g
Vegetable Oilabout ⅓ cup (85 ml)
Saltabout ¼ tsp (2 g)
Lemon Juicelemon juice (5 ml)
Water1 Tbsp (15 ml)

Method

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

Get Harissa-Saffron Rouille + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

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 · 4 national awards

Gochujang Aioli★ STARRED KITCHENOn the jar: AIOLI
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Tehina KetchupNATIONAL AWARD WINNEROn the jar: TEHINA KETCH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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)).

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

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar