Roasted Red Pepper Rouille

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

From EatingWell:  May/June 1997

Rouille is a red chile pepper mayonnaise, traditionally served as an accompaniment to fish stews. Try this roasted pepper version on grilled or steamed fish or as a dip for raw fennel.

About 3/4 cup | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2 cloves garlic, crushed
• 1 tablespoon water
• Pinch of saffron threads
• 1 7-ounce jar roasted red peppers, rinsed
• 2 tablespoons reduced-fat mayonnaise
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Preparation

1. Combine garlic, water and saffron in a small saucepan. Cover and cook over very low heat just until steaming, about 2 minutes. (Alternatively, in a small microwave-safe bowl, combine garlic, water and saffron. Cover with plastic wrap, prick with a knife to vent and microwave on medium for 1 minute.) Remove from heat and let stand for 2 minutes.
2. Combine garlic mixture, roasted red peppers, mayonnaise, salt and cayenne in a blender or food processor; blend until smooth. Transfer to a serving bowl.

Nutrition

Per tablespoon : 29 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 0 g Fiber; 228 mg Sodium; 2 mg Potassium

Exchanges: 1/2 vegetable