Recipes

Creamy Anchovy Rouille

Name: Creamy Anchovy Rouille
Total time: 15 min
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

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

By Sara Simpson

Updated on October 8, 2015

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.