Rouille

Directions

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.