Sauce Rouille: Simple and quick variant

Sauce Rouille: Simple and quick variant

A simple and, above all, quick version of the “tomato garlic mayonnaise”, which is now also called Sauce Rouille (even if it is made differently in the original).

Material needed :

  • hand blender
  • mixing cup
  • chef’s knife

Ingredients for approx. 200 ml :

  • 1 egg size M
  • 2-3 cloves of very fresh garlic
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp tomato paste
  • 1/4 teaspoon cayenne pepper
  • 75 ml olive oil
  • 75 ml canola oil


  • Finely chop the garlic with a knife or garlic press
  • Beat the whole egg and put it in the blender jar
  • Add the lemon juice and all the other ingredients except for the oil
  • Top up with the oils
  • Place the hand blender on the bottom of the beaker and (for variable speed machines) turn it on to the highest setting
  • After 2-3 seconds, slowly raise the blender to incorporate the oil


  • With household hand blenders, the diameter of the blender jar should only be slightly larger than that of the blender attachment


  • The rouille is usually served on toasted baguette slices in a plate with fish soup or stew