PANTRYFLEX

blend · rouille

★ STARRED KITCHENPrep 10 min

Zestcourt Saffron Rouille

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 250 ml
Olive Oil 250 ml

Ingredients

  • Egg Yolk — 4 free-range egg yolks
  • Garlic — 20 g crushed garlic mixed with 1 pinch salt
  • Olive Oil — 250 ml olive oil
  • Cayenne — 2–3 pinches cayenne pepper
  • Saffron — 0.5 g saffron powder dissolved in 1 tbsp hot water

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

Zestcourt 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:

2 kitchens · 5 stars · 1 national award

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Originally published as Saffron Rouille.

Adapted from a Raymond Blanc recipe (Raymond Blanc / BBC Food (Cornish 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 Raymond Blanc / BBC Food (Cornish fish soup) (published as “Saffron Rouille”). Full citation lives in Provenance.

Companion jar