Creamy Anchovy Rouille

Chef Sara Simpson serves this rouille with her Provençal fish soup.

Total Time:
15 mins
1 cup


  • 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


  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.

Related Articles