Spicy Rouille

http://www.eatingwell.com/recipes/spicy_rouille.html

From EatingWell:  January/February 2007

This bright red garlicky sauce (pronounced roo-EE) has a nice kick of cayenne. Traditionally an accompaniment for bouillabaisse, it's also great served as a condiment with grilled shrimp or mahi-mahi.

1/3 cup, for 6 servings | Active Time: 5 minutes | Total Time: 5 minutes

Ingredients

• 1/4 cup chopped jarred roasted red peppers
• 3 tablespoons reduced-fat mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon minced, garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon cayenne pepper
• 1 Pinch saffron, (see Tip)

Preparation

1. Combine red peppers, mayonnaise, lemon juice, garlic, salt, pepper, cayenne and saffron in a food processor; pulse, scraping down the sides as necessary, until smooth.

Nutrition

Per serving : 26 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 0 g Protein; 0 g Fiber; 257 mg Sodium; 6 mg Potassium

Exchanges: Per 2 servings: 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 4 days.

• Tip: Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form.