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Rouille

  • SERVINGS: MAKES ABOUT 1 CUP
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

  1. 1 garlic clove, smashed
  2. Salt
  3. 1/4 teaspoon saffron threads, crumbled
  4. 1 tablespoon fresh lemon juice
  5. 1/2 teaspoon cayenne pepper
  6. 1/2 cup mayonnaise
  7. 1/2 cup extra-virgin olive oil
  1. On a work surface, mince the garlic with a pinch of salt. In a mini-processor, combine the garlic with the saffron, lemon juice and cayenne and pulse until blended. Add the mayonnaise and pulse until smooth. With the machine on, add the oil in a thin stream and blend until emulsified. Transfer the rouille to a bowl and season with salt.
Make Ahead The rouille can be refrigerated for up to 3 days. Serve With Grouper Chowder.