ROUILLE (RED PEPPER–GARLIC MAYONNAISE)
Rouille is French for “rust,” and this golden red, strongly flavored condiment is a natural with octopus or grilled vegetables, but is most famous for being dolloped on toast to accompany bouillabaisse.
This version is traditionally made with a bit of the saffron-scented broth from Bouillabaisse. You may also make and serve it with Cioppino or another soup.
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
Very gradually whisk in:
- ¼ cup olive oil, vegetable oil, or a combination
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
This saffron–red pepper aïoli is the perfect accompaniment to fried shellfish; Grilled Squid, Grilled Marinated Octopus; or chilled crab.
Prepare:
Set aside. Process in a blender or food processor or pound together in a bowl or mortar to a smooth paste:
- 1 roasted red bell pepper, or 2 jarred pimiento or piquillo peppers, drained
- 1 dried red chile, softened in hot water for 30 minutes, or ⅛ teaspoon cayenne pepper
- 2 garlic cloves, minced or grated on a rasp grater
- ½ teaspoon saffron threads, crumbled
Gently fold the mixture into the prepared mayonnaise.