Roasted Red Pepper Mayonnaise
NOTE: Spread this French sauce, called rouille, on toasts that
you float in bowls of seafood stew. If you like, mix the mayonnaise
right into the stew for added flavor. If you prefer not to eat
dishes with raw eggs, replace the egg yolk and olive oil with
3/4 cup
prepared mayonnaise, adding the mayonnaise with the pepper and
saffron and processing until smooth. Makes about 1
cup.
2 large garlic cloves, peeled
1 slice (about 1/2-inch-thick) French bread
1 small red bell pepper, roasted, peeled, and seeded
1/8 teaspoon saffron threads, crumbled (see figure 10)
1 large egg yolk, at room temperature
1/2 cup olive oil
SaltPinch cayenne pepper
INSTRUCTIONS:
With food processor motor running, drop garlic cloves, one at a time, through feed tube. Push garlic down sides of bowl with rubber spatula. Add bread and process to fine crumbs. Add bell pepper, saffron, then egg yolk and process until pureed. With motor still running, slowly add oil until mixture thickens to mayonnaise consistency. Season to taste with salt and cayenne pepper.