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He only needed six ingredients to create his magic formula. The famous chef, known for his culinary and television talent, as well as for his eagerness to experiment in the world of cooking, managed to create one of the richest sauces in the world called ‘la rouille‘.
The sauce that he himself baptized as ‘magic condiment‘ can be versioned in many ways, but the original is the one that counts and the one that made it really special. But what exactly is rouille?
The French word rouille, which dates back to the 1950s, literally translates as ‘rust’. Rouille is a thick mayonnaise-like sauce, seasoned with saffron and garlic, used to accompany a variety of seafood dishes. It is a condiment that has been recreated by many famous chefs, such as Jacques Pépin and Martha Stewart, who prepare it to accompany their Provençal fish dishes or their chicken bouillabaisse.
How to prepare Anthony Bourdain’s Rouille
Bourdain’s rouille is ready in a matter of minutes, and only six ingredients are needed to make it (plus salt and pepper):
- Crushed garlic clove
- Red bell pepper
- Egg yolk
- Lemon juice
- Saffron
- Extra virgin olive oil
Having gathered all the ingredients, mix them in the food processor -or by hand- and blend them until you get a homogeneous result. The oil is added to the processor last and pulsed a few times to help thicken the rouille, resulting in a thick sauce that can be used as a spread. Although the tradition is to use it to accompany some French-inspired preparation, such as the classic bouillabaisse.
