Name: Saffron Rouille
Cook time: 10 min
Total time: 10 min
Yield: Makes 1 1/2 cups
Ingredients: 1/8 teaspoon crumbled saffron threads; 1/4 teaspoon hot water; 1 cup mayonnaise; 1/4 cup chopped roasted red peppers; 1/4 cup extra-virgin olive oil; 1/2 teaspoon fresh lemon juice; 2 teaspoons finely chopped garlic; 1/2 teaspoon cayenne

Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don't be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.

Cooks' notes:

·Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers.
·Rouille can be made 2 days ahead and chilled, covered.

Recipe notes

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