Roasted red pepper rouille - bon appetit
1 1/3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red bell pepper |
| 2 | Hard-boiled eggs (yolks only) | |
| 1 | tablespoon | Minced garlic |
| ½ | teaspoon | Cayenne pepper |
| 5 | tablespoons | Extra-virgin olive oil |
| ¼ | cup | Mayonnaise |
Directions
Char pepper over gas flame or in broiler until blackened on all sides.
Place pepper in paper bag and seal; let stand 15 minutes. Peel, stem and seed pepper. Puree in processor. Transfer to small bowl.
Combine egg yolks, garlic and cayenne pepper in processor and blend until mixture is as smooth possible. Gradually add olive oil and process until thickened. Transfer mixture to medium bowl. Stir in red bell pepper puree and mayonnaise. Season to taste with and pepper.
(Rouille can be prepared 2 days ahead. Cover and refrigerate.) Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>
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