Florence Fabricant's Rouille

1. 1

   To make the rouille, crumble the chili pepper and saffron into a small bowl and moisten with the water.

2. 2

   Set aside.

3. 3

   Break up the white bread, place it in a food processor and process to make fine bread crumbs.

4. 4

   Transfer the crumbs to a small bowl and moisten with fish soup.

5. 5

   Do not rinse the food processor.

6. 6

   With the processor running, drop the garlic cloves in through the seed tube, then add the chili and saffron mixture.

7. 7

   Turn off the processor and scrape the sides of the container.

8. 8

   Add the bread and process to combine.

9. 9

   With the processor running, slowly drizzle in the olive oil and continue processing several minutes, until the mixture is thick and smooth, like mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.