Rouille Sauce

1. Prepare and Purée Sweet Peppers

Roast or grill the sweet peppers until they are charred and softened. Once cooled slightly, peel off the skin and remove the seeds. Purée the peeled peppers to desired smoothness and transfer to a bowl.

2. Purée Garlic and Mix with Egg Yolk Mixture

Pound the garlic cloves into a purée with a pinch of salt using a mortar and pestle. Stir in the cayenne pepper, egg yolk, and water into the garlic purée and blend well using a whisk.

3. Emulsify with Olive Oil

Slowly drizzle the olive oil into the garlic mixture while continuously whisking to create a stable emulsion, resulting in a creamy and glossy sauce.

4. Combine Purées and Adjust Seasoning

Stir the sweet pepper purée into the emulsified mixture. Use a spoon or whisk to ensure even distribution of flavors. Adjust salt as needed. Store in the refrigerator if not using immediately.