Roasted Red Pepper Rouille
This spicy mayo, a variation on the classic condiment from the south of France (traditionally flavored with saffron), is the perfect garnish for my Gulf Coast Bouillabaisse (p. 220). But it’s also delicious on just about any grilled fish or bowl of steamed mussels, or a crab omelet. When you serve it with a soup or stew, be sure to include plenty of toasted bread rounds to sop it up.
Recipe information
Yield
makes about 1 cup
Ingredients
1 roasted red bell pepper, peeled, seeded, and chopped (see roasting technique, p. 122)
1 egg yolk
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed and coarsely chopped
1 teaspoon red wine vinegar
3/4 cup pure olive oil plus 2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Salt
Red chile paste (such as harissa or sambal oelek)
Preparation
Place the red pepper, egg yolk, crushed red pepper, garlic, and vinegar in the bowl of a food processor. Pulse for 15 seconds, then, with the motor running, add the olive oils in a slow, steady stream. Add the lemon juice, salt, and chile paste, adjusting quantities to taste (the rouille should be slightly spicy). Mix to combine.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
