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Spicy Rouille

January/February 2007

Your rating: None Average: 5 (4 votes)

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.


Spicy Rouille Recipe

Makes: 1/3 cup, for 6 servings

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Total Time:

Ingredients

  • 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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Preparation

  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.

Tips & Notes

  • 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

Per serving: 26 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 257 mg sodium; 6 mg potassium.

Exchanges: Per 2 servings: 1/2 fat



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