Ina Garten Sriracha Rouille

Looking to add bold flavour and creamy heat to your seafood dishes or grilled vegetables?

Ina Garten’s Sriracha Rouille is a vibrant, spicy twist on the traditional French sauce. Made with garlic, egg yolk, olive oil, lemon juice, and sriracha, this rich and velvety condiment adds a punch of flavour that enhances everything from roasted shrimp to crusty bread.

This easy recipe takes just minutes to make and instantly elevates even the simplest dish. Whether you’re pairing it with seafood stew or spooning it onto sandwiches, this sauce deserves a permanent spot in your fridge.

What is Ina Garten Sriracha Rouille?

Sriracha Rouille is Ina Garten’s modern, spicy take on the classic Provençal garlic sauce. Traditionally, rouille is made with garlic, olive oil, breadcrumbs, and saffron, served as a garnish for bouillabaisse or other seafood dishes. Ina simplifies the method and adds a touch of sriracha for a spicy, creamy emulsion that can be used as a dipping sauce, spread, or finishing touch.

It’s essentially a flavour-packed garlic mayo—with a kick—that’s versatile, easy to make, and bursting with character.

Other Popular Ina Garten Recipes

• Ina Garten Seafood Gratin
• Ina Garten Fish Stew
• Ina Garten Sheet Pan Roasted Shrimp
• Ina Garten Shrimp Fra Diavolo
• Ina Garten Roasted Shrimp Boil

Reasons to Try Ina Garten Sriracha Rouille

• Quick to prepare – Done in under 10 minutes with just a food processor.
• Perfectly balanced heat – Sriracha adds spice without overpowering the dish.
• Silky and rich – A creamy texture that clings beautifully to seafood or bread.
• Elevates simple dishes – Adds gourmet flair to grilled meats, fries, or sandwiches.
• Fridge-friendly – Stores well for several days, making it ideal for meal prep.
• Minimal ingredients – Uses pantry staples you likely already have.

Ingredients Needed to Make Ina Garten Sriracha Rouille

To prepare this punchy, creamy sauce, you’ll need:

• 1 large egg yolk, at room temperature
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 1/2 cup olive oil (mild or light-flavoured preferred)
• 1 tablespoon sriracha (adjust to taste)
• Optional: pinch of cayenne pepper for extra heat

Note: Since this recipe uses raw egg yolk, be sure to use fresh, high-quality eggs.

Instructions to Prepare Ina Garten Sriracha Rouille

• Blend the base – In a small food processor or blender, combine the egg yolk, lemon juice, Dijon mustard, garlic, and salt. Blend for 15–20 seconds until smooth.
• Slowly add oil – With the processor running, slowly drizzle in the olive oil in a thin stream until the mixture thickens into a creamy emulsion. This step is key to getting a proper mayonnaise-like texture.
• Add sriracha and blend – Once the sauce has emulsified, add the sriracha and pulse just until combined. Taste and adjust seasoning or spice level if needed.
• Serve or chill – Use immediately, or transfer to a container and refrigerate. It keeps well in the fridge for up to 3–4 days.

What Goes Well With Ina Garten Sriracha Rouille

• Serve with roasted or grilled shrimp – A perfect dip with seafood boils or grilled prawns.
• Spread on sandwiches or burgers – Adds richness and heat to your favourite meats.
• Pair with bouillabaisse or fish stew – A traditional and delicious use for rouille.
• Dip for fries or roasted vegetables – Creamy, spicy, and full of flavour.
• Use in grain bowls – Drizzle over quinoa, roasted veggies, and eggs.
• Add to deviled eggs – Mix into the yolk filling for a spicy upgrade.

Key Tips for Making Ina Garten Sriracha Rouille

• Use room temperature ingredients – Helps ensure the sauce emulsifies properly.
• Drizzle oil slowly – Adding the olive oil too quickly may cause the emulsion to break.
• Taste as you go – Adjust the sriracha for more or less heat to your liking.
• Use mild olive oil – Avoid overly bitter or strong oils that can overpower the sauce.
• Keep the garlic fresh – Freshly minced garlic adds sharpness without bitterness.
• Store in a glass jar – Helps preserve freshness and avoids off-flavours from plastic.
• Make just before serving – While it keeps well, it’s freshest and brightest when made same-day.

Creative Variations of Ina Garten Sriracha Rouille

• Add roasted red peppers – Blend in roasted peppers for a smoky twist.
• Include a touch of honey – Balances the heat with subtle sweetness.
• Try Chipotle instead of sriracha – For a smoky, Mexican-style rouille.
• Use Greek yogurt – Replace egg yolk with yogurt for a lighter, egg-free version.
• Blend with capers or anchovies – Adds umami depth for seafood pairings.
• Mix with harissa – Swaps the heat source and adds North African flair.
• Include a pinch of saffron – Nods to the traditional French version with added complexity.

Storage Guidelines for Ina Garten Sriracha Rouille

• Store in a sealed container – Use a glass jar or an airtight container.
• Refrigerate promptly – Keep chilled and use within 3–4 days.
• Stir before serving – Natural separation may occur, so mix before using.
• Don’t freeze – Emulsified sauces like this don’t thaw well.
• Label with date – Helps track freshness, especially when using raw egg.
• Avoid leaving out – Serve immediately and return to fridge quickly for safety.

Reheating Tips for Ina Garten Sriracha Rouille

• Do not reheat directly – Rouille is a cold sauce and should not be microwaved.
• Bring to room temperature – Let sit out for 15 minutes before serving for best texture.
• Whisk if separated – If the sauce breaks slightly, whisk vigorously or re-blend.
• Add a touch of oil – A few drops of olive oil can help restore creamy texture.
• Use chilled as a dip – It’s designed to complement hot dishes with its cool, creamy profile.
• Avoid double-dipping – Keeps the sauce fresh and safe for reuse.

Nutrition Value (per tablespoon)

• Calories: 95 kcal
• Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 0.5g
• Protein: 0.3g
• Sodium: 75mg
• Sugar: 0g

Note: Values are estimated and can vary depending on specific ingredient brands used.

FAQs

How do you keep Sriracha rouille from separating?

To prevent rouille from separating, make sure all ingredients are at room temperature before blending. Add the olive oil slowly in a thin stream while the food processor is running, which helps form a stable emulsion.

Can I make Ina Garten’s Sriracha rouille ahead of time?

Yes, Sriracha rouille can be prepared up to 3–4 days in advance. Store it in an airtight container in the refrigerator and whisk before serving if it separates slightly.

Is raw egg yolk safe to use in rouille?

Rouille traditionally uses raw egg yolk for creaminess. To ensure safety, use very fresh, high-quality eggs or pasteurised eggs. This reduces the risk of foodborne illness while keeping the authentic texture.

What dishes pair best with Sriracha rouille?

Sriracha rouille is ideal as a dipping sauce for roasted shrimp, a garnish for fish stews like bouillabaisse, or a spread on crusty bread. It also works beautifully with grilled vegetables, sandwiches, or fries.

Wrapping Up

Ina Garten’s Sriracha Rouille is a brilliant way to elevate even the simplest dishes. With a creamy base, garlic depth, and a sriracha kick, it’s a versatile sauce you’ll want to drizzle, dip, or spread on just about everything.

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