Photo: Iain Bagwell; Styling: Randy Mon
Total Time
30 Mins

 

 

How to Make It

Step 1

Crush chiles, garlic, and salt in a mortar to form a paste. (Alternatively, mince chiles and garlic together, sprinkle with salt, and mash with flat side of a chef's knife.) Scrape into a bowl. Stir in bread crumbs, then blend in yolks and stock.

Step 2

Add oil drop by drop to chile mixture, beating on low speed with an electric mixer, until it starts to thicken. Increase the pour of oil to a thin stream, beating constantly, until a mayonnaise-like mixture forms. Preheat oven to 225°.

Step 3

Arrange baguette slices in a single layer on 2 baking sheets. Bake until dry but not golden, about 20 minutes, turning once.

Step 4

Make ahead: Rouille, up to 4 days, chilled. Baguette toasts, up to 3 days, stored airtight at room temperature.

Chef's Notes

Do while fish marinates and stock simmers.

Ratings & Reviews