ROASTED RED PEPPER ROUILLE

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Roasted Red Pepper Rouille image

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

2 large red peppers
4 egg yolks
2 anchovy fillets
2 tablespoons Dijon mustard
2 tablespoons capers
1 tablespoon jabanero vinegar
3 tablespoons fresh lemon juice
salt and pepper
2 cups olive oil

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

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