SAFFRON ROUILLE

By BobD

Ingredients

• 1-1/2 CUPS
• 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.
• 1/8 teaspoon crumbled saffron threads
• 1/4 teaspoon hot water
• 1 cup mayonnaise
• 1/4 cup chopped roasted peppers (see cooks note, below)
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon fresh lemon juice
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon cayenne

Preparation

Step 1

Sprinkle saffron over hot water in a small cup and let stand 1 minute.

Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.

COOKS NOTE:
Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers.

Rouille can be made 2 days ahead and chilled, covered.