This is an easy and stable version of a traditional rouille sauce. I use overcooked carrots to thicken it, instead of potatoes or bread.
For me, this keeps it more stable at different temperatures and gives it a lovely color and sweetness.
A rouille sauce is a traditional thick French sauce typically made out of eggs, olive oil, saffron, and breadcrumbs to thicken it. It is commonly used as a garnish for fish and soup dishes.
Peel, trim, and thinly slice 1 carrot
Transfer the carrot to a saucepan and cover with water
Cook over medium-low heat until the carrot is extremely soft
Fill a saucepan half way with water and bring to a boil over medium-high heat
Strain the carrot slices and refrigerate to cool
Carefully add 3 eggs to the boiling water and cook for 4m until soft-boiled. Transfer to a bowl with cold water
Halve 1 lemon and squeeze the juice into a bowl
Add 1 tbsp of saffron, stir, and set the bowl aside for 10m to infuse the flavors
Peel the eggs and rinse them in water to remove any remaining eggshell
Add the carrot slices and 1 tsp of sweet paprika to a tall container
Add salt to taste and the saffron with lemon mix
Add 1 garlic clove and 3 of the poached eggs
Mix with an immersion blender on high speed until completely smooth
Add 300 ml of vegetable oil in a thin stream, while blending, to emulsify. Adjust the salt if needed. The rouille purée is ready
Enjoy! This lovely purée pairs perfectly with trout or other kinds of fish!
Yield 2 cups
Sweet Paprika1 tsp
Vegetable Oil300 ml