Roasted Red Pepper Rouille

May/June 1997

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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

Makes: About 3/4 cup

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  • 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


  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.


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

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