Red curry from Provence - "Bubba" shrimps

The origins of rust, the red curry of Provence

The suspense is not at its height when one seeks the origin of the rust. Its name clearly indicates Provence. Can you hear the cicadas singing? Can you see yourself facing the Mediterranean Sea and tasting the typical regional flavors? The spice mixture of the rouille sauce comes from Provence. This sauce, also called Provençal mayonnaise, is typical of the south of France. In Provencal, we say "rouïo". And when you taste a rouille sauce, you can immediately imagine the singing accent of the Mediterranean Provence. If this sauce doesn't take you to the ends of the earth like the various spice blends I usually suggest (tandoori, garam masala, Lebanese zaatar, etc.), a taste escapade on the shores of the Mediterranean is, let's face it, already quite enjoyable.

A matter of taste

My Provence rouille is a blend of spices that will allow you to make a sauce full of pep. As often in the mixtures of spices, it is with each one his, certain variants can be proposed in order to vary the flavours. For my part, I chose to compose this mixture of paprika, garlic, mustard, semolina, hot pepper and salt. If you like dishes with life, you'll love my Provencal rouille. Its beautiful red color and clean taste will add a real touch to your Provencal cooking. You'll love the warm flavors that are so appropriate to the region.

The rust of Provence in cooking

The mixture of spices for rouille de Provence that I propose you will accompany many dishes. Of course, when we talk about rouille, we think of bouillabaisse, this delicious traditional recipe from the south of France. Scorpion fish, red mullet, St. Pierre, lobster, conger eel, potatoes, this fresh and full-flavored dish will be enhanced by the rouille sauce that you will make with my spice mix. Make a magnificent mayonnaise and incorporate these spices rouille de Provence, your dish will take a whole new dimension. You will have understood it, the rouille de Provence adapts perfectly to the fish dishes. Thus, it finds its place in a fish soup, and in particular the soup sétoise in which we put leek, carrots, tomato, white wine and fish. Accompanied by its rouille sauce, this soup will make you travel to the Mediterranean. However, this mixture of spices does not only accompany fish. Its composition makes it a perfect blend to give taste to all your preparations. Spice up a white meat and sautéed vegetables, decorate a tomato, zucchini and mozzarella pie, make a delicious sauce to accompany mussels, etc.

The conservation of this spice

My Provence rouille spice mix is delivered in a hermetic bag. It is best to store it away from light and humidity, in a cupboard or a nice spice jar in your kitchen.