Spicy Rouille
Recipe from EatingWell

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

by 1  person


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Ingredients
  • 1/4 cup
    chopped jarred roasted red peppers
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  • 3 tablespoons
    reduced-fat mayonnaise
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  • 2 teaspoons
    lemon juice
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  • 1 teaspoon
    minced, garlic
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  • 1/4 teaspoon
    salt
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  • 1/4 teaspoon
    freshly ground pepper
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  • 1/4 teaspoon
    cayenne pepper
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  • 1 pinch
    saffron, (see Tip)
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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.
MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.

Nutrition information
Per serving: 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
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