Rouille Sauce
Bernard Marot
A rouille sauce for your fish dishes
La Rouille is a Provencal sauce mixture that partners with many fish dishes. This is a spicy and relieved that we eat with bouillabaisse or fish soup.
L'atelier Bernard Marot although Breton fully master this recipe for our pleasure.
Composition
Vegetable oil (42.4%) (rapeseed or sunflower), water, mustard (water, mustard seeds, vinegar, salt, citric, acid Conservative: potassium metabisulfite), egg yolk, spices (including pepper 0 , 57% and saffron), skimmed milk powder, garlic (0.6%), concentrated lemon juice, salt, starch, flavoring, thickener: guar gum and xanthan gum.
Producer
Origin : Provence
Nutrition facts
| Average nutrition facts | For 100g |
|---|---|
| Energy | 422 / 1766.83 kcal / kJ |
| Total fat | 45.1 g |
| Saturated fat | 3.4 g |
| Carbohydrate | 1.4 g |
| Sugar | 0.6 g |
| Proteins | 1.7 g |
| Salt | 1.2 g |
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