Saffron Rouille
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
- 1/4 cup extra-virgin olive oil
- 1 cup mayonnaise
- 1/2 teaspoon cayenne
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons finely chopped garlic
- Carbohydrate 1 g(0%)
- Cholesterol 15 mg(5%)
- Fat 39 g(60%)
- Fiber 0 g(1%)
- Protein 0 g(0%)
- Saturated Fat 6 g(28%)
- Sodium 223 mg(9%)
- Calories 350
Preparation Sprinkle saffron over hot water in a small cup and let stand 1 minute. Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth. Cooks' notes:·Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers. ·Rouille can be made 2 days ahead and chilled, covered.
Preparation Sprinkle saffron over hot water in a small cup and let stand 1 minute. Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth. Cooks' notes:·Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers. ·Rouille can be made 2 days ahead and chilled, covered.
