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.
Cooks' notes:
·Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers.
·Rouille can be made 2 days ahead and chilled, covered.
Recipe information
Total Time
10 min
Yield
Makes 1 1/2 cups
Ingredients
1/8 teaspoon crumbled saffron threads
1/4 teaspoon hot water
1 cup mayonnaise
1/4 cup chopped roasted red peppers
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
2 teaspoons finely chopped garlic
1/2 teaspoon cayenne
Preparation
Step 1
Sprinkle saffron over hot water in a small cup and let stand 1 minute.
Step 2
Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.