Ina Garten Sriracha Rouille

Ina Garten Sriracha rouille takes 10 minutes and garlic, saffron and egg yolk to make a thick, golden mayonnaise that spoons onto toast. Save this easy make-ahead appetizer sauce for dinner parties, family dinner or holiday gatherings, because it keeps a full week in the fridge and needs no cooking at all.

Pour the olive oil in a thin, steady stream while the machine runs, because that is what turns the yolk into a thick emulsion. Dump it in too fast and the sauce turns loose and greasy instead of creamy.

Ina Garten took the classic garlicky rouille that usually sits on toast or in bouillabaisse and added Sriracha for a little heat. She serves it with her Provençal Fish Stew in Make It Ahead (2014), though it works on its own too.

Source: Make It Ahead (2014)

Ina Garten Sriracha Rouille

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

270

kcal

Garlic, saffron and Sriracha blend into an egg yolk base, then olive oil goes in drop by drop until the sauce turns thick and glossy like mayonnaise. It spreads easily on toasted baguette slices.

Ingredients

• 1 tablespoon minced garlic (3 cloves)
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon saffron threads
  

• 1 extra-large egg yolk, at room temperature
  

• 1 1/2 tablespoons freshly squeezed lemon juice, at room temperature
  

• 1 teaspoon Sriracha
  

• 1 cup good olive oil, at room temperature
  

Directions

• Purée the base: Place 1 tablespoon minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon saffron threads in a food processor fitted with the steel blade. Purée until the garlic is smooth and the saffron is broken down.
• Add the yolk: Add 1 extra-large egg yolk, 1 1/2 tablespoons lemon juice and 1 teaspoon Sriracha, all at room temperature. Then process for 5 to 7 seconds until everything is combined.
• Emulsify with oil: With the machine running, gradually pour 1 cup olive oil through the feed tube in a thin, steady stream. Keep going until the sauce turns into a thick emulsion like mayonnaise.
• Serve or store: Spread the rouille on toasted baguette slices or spoon it into fish stew. Any extra goes into a sealed container in the fridge.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 2-cup glass measuring cup, OXO silicone spatula set, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does Sriracha rouille keep in the fridge?

Stored in a sealed container, it keeps in the refrigerator for up to a week. That makes it a good sauce to prepare a few days before guests arrive.

Can I make rouille without saffron?

You can leave it out and still get a garlicky, spicy mayonnaise, but it will lose its golden color and subtle flavor. Saffron is what makes it a true rouille, so I would use it if you have it.

Why does my rouille look thin or broken?

The oil almost always went in too fast. Start with just a few drops of oil. Then move to a slow, steady stream once the mixture begins to thicken, and keep the yolk and lemon juice at room temperature.

Can I use a blender or whisk instead of a food processor?

A blender or an immersion blender works the same way, as long as the oil goes in slowly. You can also whisk by hand in a bowl, though it takes longer and some arm strength.

What can I serve with Sriracha rouille besides fish stew?

Spread it on toasted baguette slices as an appetizer, or use it as a dip for roasted vegetables and shrimp. It also works as a spicy sandwich spread in place of regular mayonnaise.