Discover the famous sauce of Provencal cuisine.
The principle is simple. The crusts are coated with rust, put on the soup and the breads are left to soak up the soup. Then you taste with a big spoon each piece of bread enjoying this magical and tasty mixture. A typical Provencal sauce, spicy and raised. Made with garlic, oil, chilli or paprika, mustard and egg yolk. It is also the most famous sauce in Provence with aioli and pesto!
Indispensable on croutons at the time of the bouillabaisse, it can also be enjoyed with crudités such as an anchoïade, or as a replacement for a mayonnaise.