2000s Recipes + Menus
Saffron Rouille
Makesabout 1 1/2 cups
- Active time:10 min
- Start to finish:10 min
March 2008
Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don’t be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.
- 1/8 teaspoon crumbled saffron threads
- 1/4 teaspoon hot water
- 1 cup mayonnaise
- 1/4 cup chopped roasted peppers (see cooks’ note, below)
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon cayenne
-
Sprinkle saffron over hot water in a small cup and let stand 1 minute.
-
Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.
Cooks’ note:
- Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers.
- Rouille can be made 2 days ahead and chilled, covered.
- Keywords
- gourmet entertains,
- dressing,
- french,
- paul grimes
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