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
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.