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Ina Garten Sriracha Rouille

Ina Garten Sriracha Rouille
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Print Recipe

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.

Ingredients

Scale

  • 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

Instructions

  • 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.

Find it online: https://inagartencooks.com/ina-garten-sriracha-rouille/