Rouille sauce recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 383 calories / serving
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Preheat the grill to hot. Char the pepper under the grill until blackened and blistered all over. Remove and place in a ziploc or plastic bag, sealing well, leaving to cool to one side for 5-10 minutes.

Blitz the bread roll in a food processor, and put the breadcrumbs to one side.

Remove and peel away the skin, discarding the core, stem and seeds at the same time. Roughly chop the flesh and place in the food processor. Add the garlic, paprika and seasoning and pulse until you have a smooth mixture. Turn the food processor onto continuous and add the oil in a slow, steady stream to incorporate it evenly.

Add the breadcrumbs after you have added all the oil, then turn the processor off. Season to taste, then spoon into a serving pot. Serve alongside the sliced baguette in a lined basket.

  • Ingredients

  • 2 cloves garlic, lightly crushed
  • 1 red pepper
  • ½tsp smoked paprika
  • 200ml olive oil
  • 3tbsp fresh white breadcrumbs
  • 1 baguette, cut into thin slices
  • salt
  • pepper
  • Energy 1600kj 383kcal 19%
  • Fat 23g 33%
  • Saturates 3g 17%
  • Sugars 5g 6%
  • Salt 1g 16%

of the reference intake
Carbohydrate 37.7g Protein 5.7g Fibre 3g


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