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Creamy Anchovy Rouille

  • SERVINGS: Makes 1 cup

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

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

  1. 1 small red bell pepper
  2. 1/2 cup mayonnaise
  3. 2 oil-packed anchovy fillets, drained and chopped
  4. 2 teaspoons Dijon mustard
  5. 2 teaspoons fresh lemon juice
  6. 2 garlic cloves, chopped
  7. Pinch of saffron threads
  8. 2 tablespoons extra-virgin olive oil
  9. Salt and freshly ground pepper
  10. Tabasco
  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.