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


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; total fat 1.5g 2% DV; saturated fat 0.2g; cholesterol 2mg 1% DV; sodium 192mg 8% DV; potassium 9mg; carbohydrates 2.6g 1% DV; fiber 0.1g; sugar 1g; protein 0.3g 1% DV; exchange other carbs; vitamin a iu 441IU; vitamin c 6mg; folate 1mcg; calcium 4mg; ironmg; magnesium 1mg; thiaminmg.