Chef Paul Gayler's Chili Roux
4 servings
15 minutes
Chili rouille by chef Paul Gayler is a refined creation of French cuisine that perfectly complements fish and seafood dishes. This thick, velvety sauce with spicy notes of garlic, Dijon mustard, and saffron enhances the aroma, making any dish rich and piquant. Historically, rouille originates from Provence, where it is traditionally served with bouillabaisse. The addition of cayenne pepper gives it fiery heat, turning it into true culinary magic. The exquisite consistency is achieved through careful emulsification of egg yolks with vegetable oil, while lemon juice adds a refreshing tang. This sauce pairs perfectly with fried seafood, fresh baguette, or even vegetable dishes, revealing the deep flavors of Mediterranean gastronomy.
1
All ingredients, especially eggs and vegetable oil, should be at room temperature!
2
Place the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper (preferably white). Add 4 crushed garlic cloves to the egg yolks.
- Egg yolk: 2 pieces
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
- Salt: pinch
- Ground white pepper: pinch
- Garlic: 4 cloves
3
Place the bowl on a damp towel and pour in the oil: start with drops, then a bit faster, while constantly whisking.
- Sunflower oil: 250 ml
4
Pour the oil in a continuous thin stream as the sauce begins to thicken, whisking constantly to keep the emulsion stable.
5
When all the vegetable oil is added and the mayonnaise thickens, stir in the lemon juice and add a pinch of saffron and 1/4 teaspoon of cayenne pepper.
- Lemon juice: 2 teaspoons
- Saffron: pinch
- Ground cayenne pepper: 0.3 teaspoon