Rouille

1. 1

   Roast or grill: 1 large or 2 small sweet peppers.

2. 2

   Peel and seed the peppers, and with a mortar and pestle pound (or process) into a puree.

3. 3

   Transfer the peppers to a bowl, then add to the mortar: 3 garlic cloves, Salt.

4. 4

   Pound into a puree, then stir in: A pinch of cayenne pepper, 1 egg yolk, 1/2 teaspoon water.

5. 5

   When combined, add in a slow steady stream, whisking all the while: 1 cup olive oil.

6. 6

   Stir in the pepper puree.

7. 7

   Taste for salt and adjust if necessary.

8. 8

   Refrigerate the rouille if youre not using it within the hour.

9. 9

   For more piquancy, use dried ancho chiles (or another dried chile) in place of or in combination with the sweet peppers.

10. 10

    Toast dried chiles in a 400F oven for 4 minutes, then soak in boiling water for 10 minutes or so.

11. 11

    Drain and puree.

12. 12

    Pass through a strainer to remove the tough skins.

No additional tips available.