Always check the labels of the products you use.
Method
- 1
Make the paste. Pound the garlic with the salt to a smooth paste, then pound in the saffron, cayenne and tomato purée.
- 2
Add the yolks. Whisk the yolks into the paste in a bowl set on a damp towel.
- 3
Add the oil. Add the sunflower oil drop by drop, whisking all the time, then in a thin stream once it thickens. Finish with the olive oil a spoonful at a time.
- 4
Toast. Bake the baguette slices at 200 °C for 8-10 min until golden, then top with rouille or float on fish soup.
Storage
Keep the rouille covered in the fridge for up to 2 days; toasts in a tin for 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mortar and pestle
- bowl
- whisk
- damp tea towel
- baking tray
- oven
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 274 kcal |
| Protein | 1.4 g |
| Carbohydrate | 3.3 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 28.8 g |
| of which saturates | 3.4 g |
| Fibre | 0.2 g |
| Salt | 0.45 g |
Protein per 100 kcal
0.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
