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. Source: EatingWell Magazine, January/February 2007

Jessie Price



  • 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.



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.

Nutrition Facts

24 calories; 1.5 g total fat; 2 mg cholesterol; 192 mg sodium. 2.6 g carbohydrates; 0.3 g protein; Full Nutrition