Ingredients

makes about 1 1/2 cups

　　1 large or 2 small sweet peppers

　　3 garlic cloves

　　Salt

　　A pinch of cayenne pepper

　　1 egg yolk

　　1/2 teaspoon water

　　1 cup olive oil

　　

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.

　　

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.

　　The Art of Simple Food