New This Month

Rouille on Croutons

Our spicy garlic mayonnaise, a customary accompaniment, includes cayenne.

  • Servings: 8

Source: Martha Stewart Living, February 2005


  • 1 long baguette
  • 1/2 cup reserved bouillabaisse broth
  • 1 cup good-quality extra-virgin olive oil, plus more for brushing
  • 3 garlic cloves
  • 1 teaspoon coarse salt
  • Pinch of saffron
  • 1/4 teaspoon cayenne pepper
  • 1 large egg yolk


  1. Preheat oven to 325 degrees. Cut baguette into sixteen 1/4-inch-thick slices and three 1/2-inch-thick slices. Cut 1/2-inch-thick slices into cubes; soak in broth. Arrange slices on a baking sheet. Brush one side with oil. Toast in oven about 10 minutes. Using a mortar and pestle, pound and stir garlic, salt, saffron, and cayenne into a paste. Squeeze broth from cubes (reserve broth); add cubes to mortar. Add yolk; pound and stir. While stirring, add oil in a slow, steady stream until emulsified. If needed, thin with reserved broth. Serve on croutons.


Rouille can be made in a food processor; with machine running, add oil last.

Cook's Notes

Raw eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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