pickled-pepper

rouille

HANDS-ON TIME

10 MIN

TOTAL TIME

25 MIN

Makes about 1 cup

When it comes to rouille (the classic French sauce traditionally served alongside bouillabaisse), there seem to be many versions that claim to be the classic. Some call for copious amounts of olive oil; others are mostly bread, either fresh or in crumb form. I’m happy every time I make my own highly personal variation because not only is it silky and pleasantly garlicky, but it’s got pickled hot cherry peppers. It’s great with fish stew, as you’d expect, but it also makes a sensational addition to a BLT.

• 1 cup mayonnaise
• 1 pickled hot red cherry pepper, seeded and chopped
• 2 tablespoons panko bread crumbs
• 1 tablespoon fresh lemon juice
• 1 garlic clove, crushed
• Kosher salt

In a mini food processor or a blender, combine the mayonnaise, hot pepper, panko, lemon juice, and garlic and puree until thick and smooth. Scrape into a small bowl and season with salt. Cover and refrigerate for 15 minutes.

DO IT AHEAD The rouille can be refrigerated in an airtight container for up to 3 days.