Fresh, red chili peppers give this sauce rouille recipe an undeniable kick. Try it the Provencal way, with grilled fish, salad, or as a complement to seafood stew. It enlivens any dish with a sunny, spicy, bright hit of flavor.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup chili mayonnaise
- 1 red chili, seeded and finely chopped
- 4 cloves garlic, crushed and chopped
- 2 egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup olive oil
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
How to make red chili mayonnaise:
Using a whisk or a mortar and pestle, beat together the chili and garlic for 30 seconds. Add the egg yolks, lemon juice, salt and pepper, and then beat the mixture for an additional minute, until it thickens.
Pour the oil into the chili mixture very slowly, continuing to whisk the sauce the entire time. Once the oil is fully incorporated, add the tomato paste and red wine vinegar and stir the sauce until it is thoroughly mixed.
This recipe makes slightly more than 1 cup of sauce rouille.