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.

Jessie Price
Source: EatingWell Magazine, January/February 2007


Recipe Summary

5 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 0.3g 1% DV; carbohydrates 2.6g 1% DV; dietary fiber 0.1g 1% DV; sugars 0.6g; fat 1.5g 2% DV; saturated fat 0.2g 1% DV; cholesterol 1.9mg 1% DV; vitamin a iu 441.1IU 9% DV; vitamin c 6.2mg 10% DV; folate 0.9mcg; calcium 3.6mg; iron 0.1mg 1% DV; magnesium 0.7mg; potassium 8.7mg; sodium 192.2mg 8% DV; thiaminmg.