Recipes Creamy Anchovy Rouille Be the first to rate & review! Chef Sara Simpson serves this rouille with her Provençal fish soup. By Sara Simpson Updated on October 8, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 1 cup Ingredients 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 Directions 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. Rate it Print