What is French Rouille? It's a thick sauce, enriched with bread, coloured with cayenne and saffron. It's aromatic with garlic. And its perfect partner is the French classic: bouillabaisse (stew). Spoon on toasted baguette slices and on top of the dish. 


1 to 2 tbsp water. enough to soak and soften bread pieces
1 tbsp A-1 Premium white balsamic
Pinch of saffron threads (3 or 4) soaked in water *
2 to 3 slices white bread, crusts removed
3 to 4 cloves garlic, peeled, minced
1 tsp Dijon mustard
2 large egg yolks
1/4 tsp chili (cayenne) powder
1/2 cup fresh extra virgin olive oil
Kosher salt to taste
*Substitute for saffron threads: pinch of turmeric



Place water, vinegar, and saffron threads (or turmeric) in small bowl. Blend, then place in microwave for 30 seconds. Remove and mix again until yellow. Cut the white bread into chunks, place in a medium bowl, and pour saffron mixture over bread. Mix well then put bread mixture into food processor. Add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides. Then slowly drizzle in olive oil and blend on low until just mixed. Season with salt to taste. Season with salt. Spread on croutons and on bouillabaisse chicken pieces.