Rouille

Preparation

1. Step 1

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

   Step 2

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

   Step 3

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

   Step 4

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

   Step 5

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

   Step 6

   Stir in the pepper purée. Taste for salt and adjust if necessary. Refrigerate the rouille if you’re not using it within the hour.

2. Variation

   Step 7

   For more piquancy, use dried ancho chiles (or another dried chile) in place of or in combination with the sweet peppers. Toast dried chiles in a 400°F oven for 4 minutes, then soak in boiling water for 10 minutes or so. Drain and purée. Pass through a strainer to remove the tough skins.