Red Pepper Rouille

Serves: 12Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 12


  • 6 cloves garlic, pressed
  • 1 tsp. salt
  • 1 slice bread, toasted
  • 1 Tbsp. minced basil
  • ½ tsp. saffron threads
  • 3 Tbsp. hot fish stock or clam juice
  • 1½ cups chopped roasted red bell peppers
  • 4 egg yolks
  • 1¼ cups extra-virgin olive oil
  • ½ tsp. ground black pepper
  • ¼ tsp. Tabasco sauce


  • Put garlic, ¼ teaspoon salt, bread, and basil in a food processor. Pulse until bread is reduced to crumbs. Combine saffron threads and hot stock. Mix until threads start to dissolve.
  • Add saffron mixture, red bell peppers, and egg yolks to food processor. Pulse until puréed. Then, with processor running, add olive oil in a thin stream until mixture is thick and smooth.
  • Season with remaining salt, pepper and Tabasco sauce.