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Spicy Rouille

  • 5 m
  • 5 m
Jessie Price
“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.”


    • ¼ cup chopped jarred roasted red peppers
    • 3 tablespoons reduced-fat mayonnaise
    • 2 teaspoons lemon juice
    • 1 teaspoon minced, garlic
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon cayenne pepper
    • 1 Pinch saffron, (see Tip)


  • 1 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.
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