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.
NotesTotal time: 10 minutes
Preparation Time10 min
Preparation Time - Text10 minutes
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
Taste and Texturehot & spicy, smoky
Type of Dishsauces
- 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
Combine the mayonnaise, peppers, lemon juice, garlic, and cayenne in a blender and puree until smooth. Add salt and pepper to taste.
Cover and refrigerate until ready to serve.
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2005 Sarah Moulton