Rouille à la Provençale

Ingredients

• 2 roasted red peppers, peeled and deseeded 2 roasted red peppers, peeled and deseeded
• 3 cloves of garlic 3 cloves of garlic
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 0g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a blender or food processor, combine the roasted red peppers, garlic, saffron threads, cayenne pepper, and salt. Blend until smooth.
2. 2.
   Slowly drizzle in the olive oil while the blender is running, until the mixture emulsifies and becomes creamy.
3. 3.
   Add the fresh lemon juice and blend for an additional 10 seconds to incorporate.
4. 4.
   Transfer the Rouille to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.

Treat your ingredients with care...

• Roasted red peppers — To roast the peppers, place them directly over a gas flame or under a broiler until the skin is charred. Then, transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel off the skin.

Tips & Tricks

• For a milder version, reduce the amount of cayenne pepper.
• Serve Rouille with seafood dishes such as bouillabaisse, grilled fish, or shrimp.
• Use Rouille as a spread on sandwiches or as a dip for vegetables.
• Adjust the consistency by adding more olive oil for a thinner sauce or less for a thicker sauce.
• Store Rouille in the refrigerator for up to one week.

Serving advice

Serve Rouille à la Provençale as a side sauce alongside your favorite seafood dishes. It pairs exceptionally well with grilled fish, shrimp, or a classic bouillabaisse. Drizzle it over the seafood or use it as a dipping sauce to add a burst of flavor and a touch of Mediterranean charm to your meal.

Presentation advice

Present the Rouille in a small bowl or ramekin, garnished with a sprinkle of saffron threads or a drizzle of olive oil. Surround it with fresh herbs, such as parsley or basil, to add a pop of color and freshness to the presentation. Serve it alongside the main dish or as part of a seafood platter.