Roasted Red Pepper Rouille

Roasted Red Pepper Rouille

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From: EatingWell Magazine, 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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cloves garlic, crushed
  • 1 tablespoon water
  • Pinch of saffron threads
  • 1 7-ounce jar roasted red peppers, rinsed
  • 2 tablespoons reduced-fat mayonnaise
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper


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  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 information

  • Serving size: 1 tablespoon
  • Per serving: 28 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 1 g protein; 0 mcg folate; 1 mg cholesterol; 0 g sugars; 309 IU vitamin A; 1 mg vitamin C; 7 mg calcium; 0 mg iron; 233 mg sodium; 3 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable

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