Rouille (Saffron-Roasted Pepper Sauce)
This sauce, called rouille in French, is a pungent roasted red pepper and saffron sauce that’s traditionally served with bouillabaisse and other fish soups.
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Cooking tools:
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- Measuring spoon
- Mixing bowl
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- Chef's knife
- Plate
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- Aluminum foil
- Airtight container
Ingredients
- 2 large red bell peppers
- 2 slices white bread, crusts removed
- 1/2 teaspoon saffron threads
- 1 cup hot water
- 3 cloves garlic, coarsely chopped
- 1 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice, or more to taste
- 1/4 teaspoon cayenne pepper, to taste
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
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