Roasted Red Pepper Rouille

From EatingWell:  May/June 1997Subscribe Now!

No votes yet

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.


Roasted Red Pepper Rouille Recipe

About 3/4 cup

Active Time: 20 minutes

Total Time: 20 minutes

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

  1. 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.
  2. 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

Recipe Categories

Free Newsletters

EatingWell This Week
EatingWell Diet
HealthESavers Coupons
EatingWell for Health
EatingWell Store
And special offer emails
Advertisement

EatingWell Magazine

Advertisement
Advertisement

The EatingWell Market

Featured Sponsors