Creamy Anchovy Rouille

Chef Sara Simpson serves this rouille with her Provencal Fish Soup.

Plus: F&W's Fish and Seafood Cooking Guide


Slideshow:   Healthy Fish Recipes


  • Total Time:
  • Servings: Makes 1 cup

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  • 1 small red bell pepper
  • 1/2 cup mayonnaise
  • 2 oil-packed anchovy fillets, drained and chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, chopped
  • Pinch of saffron threads
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Tabasco

How to make this recipe

  1. Roast the bell pepper over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate to cool. Discard the skin, stem and seeds. Coarsely chop the pepper and transfer to a blender. Add the mayonnaise, anchovies, mustard, lemon juice, garlic and saffron and puree. With the machine on, add the oil. Season with salt, pepper and Tabasco; serve.

Make Ahead

The rouille can be covered and refrigerated overnight. Bring to room temperature before serving.

Contributed By Published May 2009

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