Classic Ruy with Jalapeno
4 servings
40 minutes
Classic rouille with jalapeño is a spicy sauce from French cuisine that combines the rich flavor of garlic, the sweetness of roasted peppers, and the heat of jalapeño. Originally created as an accompaniment to Provençal dishes, especially bouillabaisse, the famous fish soup. Its texture resembles mayonnaise but has a deeper aromatic base. This jalapeño version adds bold spiciness to the traditional recipe, making it an ideal complement to seafood, meat, or even vegetables. Jalapeño and lemon juice add fresh and slightly tangy notes while olive oil enriches the flavor with a creamy consistency. This sauce not only decorates dishes but also reveals their flavor nuances.
1
Preheat the oven to 200 degrees. Place the peppers on a baking sheet and roast until the skin starts to char and the peppers become soft. Transfer to a plastic bag and let sit for 15-20 minutes. Peel off the skin and seeds. Cut into small pieces.
- Red sweet pepper: 2 pieces
2
In a mortar, crush the garlic with a little salt until smooth.
- Garlic: 6 cloves
- Salt: 1 teaspoon
3
In a blender, mix chopped peppers, minced garlic, finely chopped jalapeños, and breadcrumbs. Blend until smooth. While blending, add oil, juice, and black pepper. Mix well (the mixture should look like orange-pink mayonnaise).
- Red sweet pepper: 2 pieces
- Garlic: 6 cloves
- Jalapeno pepper: 1 piece
- Crushed breadcrumbs: 0.5 glass
- Olive oil: 0.8 glass
- Lemon juice: 0.5 tablespoon
- Ground black pepper: 0.5 teaspoon
