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“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)
1Combine 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.