Active Time

　　10 min

　　Total Time

　　10 min

　　Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don't be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.

Ingredients

　　1/8 teaspoon crumbled saffron threads

　　1/4 teaspoon hot water

　　1 cup mayonnaise

　　1/4 cup chopped roasted red peppers

　　1/4 cup extra-virgin olive oil

　　1/2 teaspoon fresh lemon juice

　　2 teaspoons finely chopped garlic

　　1/2 teaspoon cayenne

Step 1

Step 2

　　Cooks' notes:

　　·Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers.

　　·Rouille can be made 2 days ahead and chilled, covered.