Sauce ruy with saffron
4 servings
30 minutes
Rui sauce with saffron is an aromatic and exquisite sauce that comes from the south of France, traditionally accompanying dishes of Provençal cuisine. Its rich flavor unfolds through the combination of saffron, garlic, and sweet red pepper, creating warm, deep, and slightly spicy notes. Mayonnaise and olive oil give the sauce tenderness and a creamy texture. Rui sauce is perfect for serving with fish, seafood, and vegetables, transforming ordinary dishes into a gastronomic delight. Due to its richness and spiciness, it can become the highlight of any dinner, adding a Mediterranean flair.
1
Preheat the oven to 200 degrees. Place the pepper on a baking sheet and roast until the skin starts to burn and the pepper becomes soft. Transfer to a plastic bag and let it sit for 15 minutes. Peel off the skin, remove the seeds, and chop finely to make 0.25 cup.
- Red sweet pepper: 1 piece
- Water: 0.3 teaspoon
2
Place saffron in a small bowl and pour in 0.25 teaspoon of hot water. Let it sit for 1 minute.
- Saffron: pinch
- Water: 0.3 teaspoon
3
In a blender, mix saffron and mayonnaise, finely chopped pepper, olive oil, lemon juice, minced garlic, cayenne pepper, and salt. Blend well, transfer to a bowl, and chill.
- Saffron: pinch
- Mayonnaise: 240 g
- Red sweet pepper: 1 piece
- Olive oil: 0.3 glass
- Lemon juice: 0.5 teaspoon
- Garlic: 4 cloves
- Cayenne pepper: 0.5 teaspoon
- Salt: 0.3 teaspoon
