Barefoot Contessa Sriracha Rouille

This bold and creamy Barefoot Contessa Sriracha Rouille blends garlic, saffron, lemon, and Sriracha into a luscious mayonnaise-style condiment. Made with just a handful of ingredients—garlic, saffron threads, egg yolk, lemon juice, Sriracha, and olive oil—it delivers a spicy kick with a rich, aromatic finish. You can whip it up in about 5 minutes, and the recipe yields ¾ cup. It’s the perfect finishing touch for Provençal fish stew or spread on crusty toast.

Barefoot Contessa Sriracha Rouille Ingredients

• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon kosher salt
• ½ teaspoon saffron threads
• 1 extra-large egg yolk, at room temperature
• 1½ tablespoons freshly squeezed lemon juice, at room temperature
• 1 teaspoon Sriracha
• 1 cup good olive oil, at room temperature

How To Make Barefoot Contessa Sriracha Rouille

1. Blend the base: In a food processor, combine garlic, salt, and saffron. Process until puréed.
2. Add flavor: Add egg yolk, lemon juice, and Sriracha. Blend for 5–7 seconds to combine.
3. Emulsify: With the processor running, slowly pour in the olive oil in a thin stream until a thick, mayo-like emulsion forms.

Recipe Tips

• Room temperature is key: Make sure your egg yolk and lemon juice are at room temperature to help the rouille emulsify properly.
• Pour the oil slowly: A slow, steady stream of oil is essential for a thick, creamy texture.
• Use good olive oil: The flavor of the oil comes through, so choose a high-quality brand.
• Adjust heat: Add more or less Sriracha depending on how spicy you want it.
• Prep in advance: You can make this rouille ahead and refrigerate for up to a week.

How To Serve Sriracha Rouille

This zesty rouille is ideal spooned into seafood stews like bouillabaisse or Provençal fish stew. It also makes a bold sandwich spread, a dip for roasted vegetables, or a condiment for grilled meats and fish.

How To Store Sriracha Rouille

Refrigerate: Store in a sealed container in the refrigerator for up to 1 week. Stir before using.

Sriracha Rouille Nutrition Facts

• Calories: 190 (per tablespoon)
• Total Fat: 21g
• Saturated Fat: 3g
• Carbohydrates: 0g
• Sugar: 0g
• Protein: 0g
• Sodium: 110mg

FAQs

Is raw egg yolk safe to eat?
If you’re concerned, use a pasteurized egg yolk or purchase pasteurized eggs to make the rouille safely.

Can I use a blender instead of a food processor?
Yes, a blender or immersion blender will also work well to emulsify the sauce.

What does saffron add?
Saffron gives the rouille a unique floral aroma and golden color. If needed, you can substitute with a pinch of turmeric, though the flavor will change.

Can I make this without Sriracha?
Absolutely! Skip the Sriracha for a more traditional version or replace it with a different hot sauce you prefer.

Why didn’t my rouille thicken?
Emulsification can fail if ingredients are too cold or oil is added too quickly. Try starting over with room temperature ingredients and pouring the oil very slowly.

Try More Recipes:

• Barefoot Contessa Easy Tzatziki
• Barefoot Contessa Make-Ahead Turkey Gravy With Onions & Sage
• Ina Garten Pesto Recipe