Rouille

Rouille

By
From
Zest
Makes
1 1/2 cups
Prep
10 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
2 capsicums, char-grilled and chopped
1/2 cup fresh wholegrain breadcrumbs
4 garlic cloves, crushed
1 red chilli, seeds removed, chopped
2 tablespoons olive oil
1/2 lemon, juiced

Method

  1. Combine the capsicum, breadcrumbs, garlic and chilli in a food processor or blender and process until smooth.
  2. With the motor running, gradually add the oil and lemon juice.
  3. Rouille is traditionally served with seafood dishes, such as bouillabaisse. Spread it onto toasted bread or croutons or dollop straight into soup as you serve it.
  4. Store in an airtight container and refrigerate for up to 1 month.

Variation

  • For a simpler version, blend the garlic, chilli and lemon juice directly into 1/2 cup of low-fat, whole egg mayonnaise.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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