How to Make Authentic Rouille Sauce Dressing Salad – A French Delight

Rouille, pronounced “roo-yuh,” is a vibrant and flavorful sauce originating from the Provence region of France. This fiery blend of olive oil, garlic, saffron, and chili peppers is traditionally served with seafood stews and soups like the iconic “Bouillabaisse.” But its creamy texture and robust taste also make it a fantastic dressing for salads, adding a touch of Provençal sunshine to your plate.

Today, we’ll journey through the steps of making an authentic Rouille sauce dressing that will elevate your salad game to a whole new level.

Ingredients for a Taste of Provence

Here’s what you’ll need to create this taste of the Mediterranean:

For the Rouille:

• 1/4 cup crustless stale bread, soaked in water and squeezed dry
• 1/4 cup roasted red peppers, drained and patted dry
• 1-2 cloves garlic, minced
• 1/2 teaspoon saffron threads
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1/4 cup extra virgin olive oil
• 1/4 cup water
• Salt and freshly ground black pepper, to taste

For the Salad:

• 4 cups mixed salad greens (such as romaine lettuce, arugula, frisée)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• Optional: Croutons, grilled shrimp, or grilled chicken for added protein

Ingredients for Rouille Sauce

Tools of the Trade

• Food processor or blender
• Small bowl
• Whisk

Crafting Your Rouille Masterpiece

1. Infuse the Saffron: In a small bowl, steep the saffron threads in 1/4 cup of warm water for about 10 minutes to release their beautiful color and aroma.
2. Blend the Base: In a food processor or blender, combine the squeezed bread, roasted red peppers, garlic, cayenne pepper, and salt. Pulse until you achieve a smooth paste.
3. Drizzle and Emulsify: With the motor running, slowly drizzle in the olive oil through the feed tube, allowing the sauce to emulsify and thicken.
4. Add Saffron Water: Pour in the saffron water (including the threads) and continue to blend until the sauce is completely smooth.
5. Season and Adjust: Taste and adjust the seasoning with salt, pepper, and additional cayenne pepper if desired.

Assembling Your Provençal Salad

1. Toss and Dress: In a large bowl, gently toss your mixed greens, cherry tomatoes, cucumber, and olives. Drizzle with the desired amount of Rouille dressing and toss to coat.
2. Serve and Savor: Plate your salad and serve immediately.

Beautifully plated rouille salad

Tips for Rouille Perfection

• Roasting Your Peppers: For a deeper flavor, roast your own red peppers. Simply char them over an open flame or roast in the oven until blackened and blistered.
• Bread Choice: While stale bread is traditional, you can experiment with different types like sourdough or ciabatta for subtle flavor variations.
• Spice Level: Adjust the amount of cayenne pepper to your liking. Remember, a little goes a long way.
• Storage: Store any leftover Rouille sauce in an airtight container in the refrigerator for up to 3 days.

This Rouille sauce dressing is incredibly versatile. Try it on grilled fish, roasted vegetables, or even as a dip for crusty bread. Your taste buds will thank you!