Rouille
Filed under
Sauces
Recipe courtesy Alton Brown, 2011. For Bouillabaisse.
Ingredients
- 1 Red bell pepper, large
- 3 clove Garlic, large, peeled
- 1 Red chile, fresh, stem removed and seeded
- 1 tsp Lemon juice, freshly squeezed
- 1/4 tsp Sea salt, coarse
- 1/2 cup Olive oil
Directions
- Char the bell pepper over a gas burner on high, turning every few minutes, until the skin is thoroughly blackened. Cover in a metal bowl with a spare lid and cool 5 minutes. Rub off the skin with a clean towel and discard it with the stem and seeds.
- Process the pepper, garlic, chile, lemon juice and salt in a mini food processor until smooth, 1 to 2 minutes, scraping down once or twice. With the machine running, slowly drizzle in the olive oil until thick.