Rouille (Red Pepper–garlic Mayonnaise) (I)
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A classic French condiment made with roasted red pepper, garlic, and olive oil, traditionally served with bouillabaisse.
Ingredients
- ½ roasted red bell pepper, or 1 pimiento, drained
- 1 dried red chile, softened in hot water for 30 minutes, or a dash of hot pepper sauce
- ¼ cup fresh bread crumbs, soaked in water and squeezed dry
- 2 garlic cloves, minced or grated on a rasp grater
- ¼ teaspoon salt
- ¼ cup olive oil, vegetable oil, or a combination
- 2 to 3 tablespoons of the soup you are serving
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ½ roasted red bell pepper, or 1 pimiento, drained
- 1 dried red chile, softened in hot water for 30 minutes, or a dash of hot pepper sauce
- ¼ cup fresh bread crumbs, soaked in water and squeezed dry
- 2 garlic cloves, minced or grated on a rasp grater
- ¼ teaspoon salt
- ¼ cup olive oil, vegetable oil, or a combination
- 2 to 3 tablespoons of the soup you are serving
Let's Cook
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Step 1.
Process in a food processor or pound together in a bowl or mortar to a smooth paste: ½ roasted red bell pepper, or 1 pimiento, drained; 1 dried red chile, softened in hot water for 30 minutes, or a dash of hot pepper sauce; ¼ cup fresh bread crumbs, soaked in water and squeezed dry; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon salt
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Step 2.
Very gradually whisk in: ¼ cup olive oil, vegetable oil, or a combination
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Step 3.
Should the oil stop being absorbed, stop pouring the oil and whisk vigorously before adding more. Just before serving, thin the sauce with: 2 to 3 tablespoons of the soup you are serving