Spicy Rouille

From EatingWell: January/February 2007 — Subscribe Now!

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.

1/3 cup, for 6 servings

Active Time: 5 minutes

Total Time: 5 minutes

Nutrition Profile

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)

Preparation

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