It turns out that Anthony Bourdain called rouille, this garlicky spiced mayonnaise, “the magical condiment.” So I just had to try it.

Rouille is commonly used in fish soup, like bouillabaisse, but it can be a dip for shrimp, roasted vegetables, or even a sandwich spread. I decided to serve it with shrimp.

The recipe I’m using is from Food and Wine. If you want more ideas for using rouille, check out this post from Mashed.com.

According to Epicurious, some say, “bouillabaisse without rouille is like Marseille without sunshine.” They note that the sauce brings a richness to the stew, with a strong garlicky flavor. But it’s also creamy like an aioli. I’m ready to also roast vegetables and start dipping! Potatoes, Brussels sprouts, green beans, and more.

Rouille

1/2 red bell pepper, roasted, peeled, and seeded
1 large garlic clove, crushed
1 egg yolk at room temperature
1 teaspoon freshly squeezed lemon juice
Small pinch of saffron threads
1 cup extra-virgin olive oil
Salt
Pepper

First roast the red bell pepper half until it’s mostly black. Place in a bag and let stem and cool. Then remove the charred part of the pepper.

In the bowl of a food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron. Pulse until smooth. A small food processor will work better for this recipe.

Then slowly drizzle in the oil, a few drops at a time, and process continuously until the mixture thickens.

Season with salt and pepper to taste, and use immediately.

Rouille is fabulous!