Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don't be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.
Recipe information
Total Time
10 min
Yield
Makes 1 1/2 cups
Ingredients
1
/8 teaspoon crumbled saffron threads
1
/4 teaspoon hot water
1
cup mayonnaise
1
/4 cup chopped roasted red peppers
1
/4 cup extra-virgin olive oil
1
/2 teaspoon fresh lemon juice
2
teaspoons finely chopped garlic
1
/2 teaspoon cayenne
Need to make a substitution?
Preparation
Step 1
Sprinkle saffron over hot water in a small cup and let stand 1 minute.
Step 2
Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.