50 minutes
A delicious and smoky Provencal sauce made with roasted sweet peppers, garlic, and olive oil.
Sweet Peppers, large
each
each
to taste
Cayenne Pepper, pinch
teaspoons
each
teaspoons
cups
1. Roast the Peppers
Roast or grill the sweet peppers until their skins are charred and blistered.
2. Peel and Seed the Peppers
Let the peppers cool slightly before peeling off the skins and removing the seeds.
3. Purée the Peppers
Purée the peeled and seeded peppers until smooth. Transfer the pepper purée to a bowl and set aside.
4. Prepare the Garlic Paste
In a mortar and pestle, pound the garlic cloves with a pinch of salt until smooth. Add a pinch of cayenne pepper.
5. Create the Emulsion Base
Stir in the egg yolk and ½ teaspoon of water into the garlic mixture.
6. Emulsify the Olive Oil
Slowly whisk in the olive oil, adding it in a steady, thin stream until the mixture thickens and becomes glossy.
7. Combine the Mixtures
Combine the olive oil mixture with the pepper purée and stir together until well mixed. Adjust the salt if needed.
8. Refrigerate if Not Using Immediately
If not using immediately, refrigerate the rouille to keep it fresh.
The flavor of the rouille is greatly influenced by the olive oil, so choose a high-quality extra virgin olive oil.
Choose sweet red bell peppers for their flavor and color, and add a small amount of chili pepper for heat. Roast them until their skins blister to deepen the flavor.
Add olive oil slowly while blending to achieve a smooth consistency. If the sauce separates, whisk in warm water to rescue it.
Adjust seasoning with salt, lemon juice for acidity, and saffron for authenticity. Strive for a balanced sauce that is neither too garlicky nor too oily.
Pair rouille with dishes that complement its flavors, such as fish stew, and toast bread when using as a spread.
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