Spicy Rouille

Spicy Rouille

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From: EatingWell Magazine January/February 2007

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1/4 cup chopped jarred roasted red peppers
  • 3 tablespoons reduced-fat mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon minced, garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 Pinch saffron, (see Tip)


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  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.

Nutrition information

  • Serving size: about 1 tablespoon
  • Per serving: 24 calories; 1 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 1 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 441 IU vitamin A; 6 mg vitamin C; 4 mg calcium; 0 mg iron; 192 mg sodium; 9 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

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