Cookbook:Garlic Mayonnaise made with Bread and Fish Stock (Rouille)

Cookbook | Ingredients | Recipes | French cuisine

Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew.


  • Baguette bread
  • 1 egg yolk
  • 10 cl olive oil
  • 4 garlic cloves
  • Saffron or annatto
  • 6 Tablespoons fish stock
  • salt and pepper


  1. Blend together the bread, fish stock and egg yolk and make into a paste.
  2. Crush the garlic and saffron or annatto and add to the paste
  3. Slowly incorporate the olive oil add the oil with one hand while whisking with the other, as if preparing any other mayonnaise
  4. Add salt and pepper