Roasted Red Pepper Rouille

From EatingWell: May/June 1997 — Subscribe Now!

Rouille is a red chile pepper mayonnaise, traditionally served as an accompaniment to fish stews. Try this roasted pepper version on grilled or steamed fish or as a dip for raw fennel.

About 3/4 cup

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

2 cloves garlic, crushed
1 tablespoon water
Pinch of saffron threads
1 7-ounce jar roasted red peppers, rinsed
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Preparation

Combine garlic, water and saffron in a small saucepan. Cover and cook over very low heat just until steaming, about 2 minutes. (Alternatively, in a small microwave-safe bowl, combine garlic, water and saffron. Cover with plastic wrap, prick with a knife to vent and microwave on medium for 1 minute.) Remove from heat and let stand for 2 minutes.
Combine garlic mixture, roasted red peppers, mayonnaise, salt and cayenne in a blender or food processor; blend until smooth. Transfer to a serving bowl.

Nutrition

Per tablespoon: 29 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 3 g carbohydrates; 1 g protein; 0 g fiber; 228 mg sodium; 2 mg potassium.

Exchanges: 1/2 vegetable