CLASSES

Red Pepper Rouille

Rouille is a Provençal sauce that's traditionally made with peppers and served with fish. It goes great with our Bouillabaisse.

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Yield: 1 1/2 cups

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Active Time: 15 minutes
Start to Finish: 15 minutes

For this recipe you’ll need:

1 clove garlic

1 roasted red pepper, seeds remove (see our how to roast peppers video)

1 egg yolk

2 teaspoons Dijon mustard

1 tablespoon lemon juice, freshly squeezed

1 1/2 teaspoons red wine vinegar

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon Tabasco sauce

1/4 cup extra virgin olive oil

3/4 cup grapeseed oil

Salt and pepper to taste

While the food processor is running, drop in the clove of garlic and process until finely minced.
Add the roasted red pepper, egg yolk, Dijon mustard, lemon juice, red wine vinegar, Worcestershire sauce and Tabasco. Process until well blended.
Combine the oils in a measuring cup with a pouring spout. While the food processor is running begin adding the oil through the feed tube in a very slow, thin stream. When the sauce begins to thicken (after about 1/3 of oil is in), you can add the oil more quickly.
If the sauce is too thick, thin slightly with water, vinegar or lemon juice. If it’s too thin, add more oil.
Season with salt and pepper to taste.