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Spicy Rouille

Source: © EatingWell Magazine
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Active Time:  5 Minutes
Total Time:  5 Minutes
  1/3 cup, for 6 servings
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.

Make Ahead Tip: Cover and refrigerate for up to 4 days.
1/4 cup  chopped jarred roasted red peppers
3 tablespoons  reduced-fat mayonnaise
2 teaspoons  lemon juice
1 teaspoon  minced garlic
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1/4 teaspoon  cayenne pepper
Pinch of   saffron (see Tip)

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.
Other necessary recipes:
Bouillabaisse with Spicy Rouille
Spicy Rouille Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   1/3 cup, for 6 servings
Calories: 26
Fat. Total: 1g
% Cal. from Fat: 35%
Carbohydrates, Total: 3g
Sodium: 257mg
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