Roasted Red Pepper Rouille Recipes
ROASTED RED PEPPER ROUILLE
This is a recipe that a chef I used to work with used to serve over spicy crab cakes.This recipe should be served like an aioli,cold due to the raw eggs. If you like it a little spicier you can add some diced jalapeno while pureeing.
Provided by Arabannie
Categories Sauces
Time 30m
Yield 3 cups approx.
Number Of Ingredients 9
Steps:
- Roast the peppers on the grill or in the oven.
- Peel and cool.
- Puree the peppers in the food processor till smooth.
- In food processor puree the egg yolks till they thicken and turn pale, as you would when making a mayonaise or aioli.
- Add anchiovies, capers,dijon,vinegar,lemon juice,and salt and pepper.
- Puree.
- Add the roasted red pepper puree and blend.
- While processor is running slowly drizzle in the olive oil till everything has immulsified and thickened.
- Refridgerate till use.
Nutrition Facts : Calories 1385.2, Fat 150.4, SaturatedFat 22, Cholesterol 254, Sodium 394.9, Carbohydrate 9.7, Fiber 2.8, Sugar 5.4, Protein 5.7
MARK BITTMAN'S ROUILLE
Steps:
- Put 1 egg yolk, lemon juice, Dijon mustard and garlic in a food processor. Add olive oil in a steady stream to form an emulsion. Add redchili flakes or cayenne and 1 roasted pepper; blend until smooth.
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