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Roasted Red Pepper Rouille
Susanne A. Davis
“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.”
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
1Combine 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.
2Combine garlic mixture, roasted red peppers, mayonnaise, salt and cayenne in a blender or food processor; blend until smooth. Transfer to a serving bowl.