French-garlic sauce

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15 min


2 cups

French-garlic sauce

© Royalty-Free/Masterfile


  • 4 slices whole wheat bread
  • 3 to 4 whole garlic cloves
  • 1 tbsp tomato paste
  • 1 tbsp water
  • 1/4 tsp cayenne pepper
  • 3/4 cup olive oil
  • 1/2 cup chopped fresh parsley , optional


  • Slice crusts from bread and discard, or use for crumbs. Place trimmed bread in a bowl. Cover with hot water and let sit for 5 minutes.
  • Meanwhile, peel garlic cloves. Slice in half and place in a food processor or blender. Add tomato paste, 1 tablespoon water and cayenne. Drain bread. Gather bread in your hands and firmly squeeze out as much liquid as you can. Breaking bread ball up slightly, add it to processor. Then, using an on-and-off motion, whirl until mixture becomes coarsely ground, stopping and scraping down sides as needed.
  • With processor running, very gradually and slowly add olive oil, drop by drop at first, then in a thin steady stream, through feed tube. Whirl until smooth. Stir in parsley, if using. Use right away or cover and refrigerate for up to 3 days.

Nutrition (per serving)

  • Calories
  • 52,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 1.6 g,
  • Fat
  • 5.1 g,

Rouille, a classic French sauce, is a robust garlic mayonnaise that gives fish soup a rich flavor boost. Jane Bailey has created a wonderful rendition with healthy olive oil. It’s also excellent tossed with warm potatoes or used as a dip for crudites.