Julee Rosso, Sheila Lukins

Rouille

Preparation info
  • About

    1⅓ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 1 red bell pepper, roasted
  • 1 small hot red chile pepper, such as Santa Fe, cored and seeded
  • 2

Method

  1. Place the roasted pepper in a food processor. Add the chile pepper, garlic, egg yolk, salt, and pepper. Purée until smooth. While the machine is running, slowly drizzle in the oil. Process until the mixture is thick and smooth.
  2. Transfer the rouille to a bowl. Add the lemon juice. Season with additional salt and pepper, if desired.