This well-known Provençal specialty was originally intended as an accompaniment to a good bouillabaisse.
But it’s also perfect as an accompaniment to grilled meats, or for preparing pretty tapas, especially with octopus or cuttlefish previously sautéed in garlic and parsley.
The difference between rouille sétoise and traditional rouille comes from the saffron. It gives this homemade sauce a sweet, gourmet flavor that combines perfectly with its slightly spicy taste.
A real treat, whether in the kitchen or as an aperitif!
Ingredients: Sunflower oil, tomato paste, water, egg yolk, spirit vinegar, garlic, sugar, salt, linseed meal, hot pepper, saffron.
Capacity: 100g
