Spicy Rouille
From: EatingWellThis 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.
Servings: 1/3 cup, for 6 servings
Prep: 5 mins
Total: 5 mins
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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)
Directions
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:
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.
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.
Nutrition Facts
Calories 26, Total Fat 1 g, Sodium 257 mg, Carbohydrate 3 g, Potassium 6 mg. Exchanges: Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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