Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 10 Times
Can be made ahead of time.
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Rouille
We almost never encounter rouille—a garlicky, spicy red pepper sauce from the south of France—except as the garnish for the hearty seafood soup called bouillabaisse. As far as I’m concerned it’s too tasty to remain so narrowly confined. I have used it as the finishing touch to fish stews and as a topping for Fried Clam Sandwiches. I also recommend it with baked or grilled lamb, chicken, or shrimp.
Yield : About 1½ cups
Prep Time : 10 minutes
Ingredients
- 1 cup mayonnaise
- ½ cup jarred roasted red peppers in water, well drained
- 1 teaspoon fresh lemon juice
- 2 garlic cloves, minced (about 2 teaspoons)
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly milled black pepper
Directions
1. Combine the mayonnaise, peppers, lemon juice, garlic, and cayenne in a blender and puree until smooth. Add salt and pepper to taste.
2. Cover and refrigerate until ready to serve.
Notes
Total time: 10 minutes
© 2005 Sarah Moulton
Nutritional Information
Nutrients per serving
Nutritional information is based on 24 servings and includes 1/8 teaspoon of added salt.
67 kcal
0 % daily value
4 % daily value
0 % daily value
7 mg
0 mg
0 g
0 g
0 g
1 g
3 mg
64 mg
1 g
7 g
0 % daily value
