A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.
Recipe information
Yield
Makes 1 cup
Ingredients
2 large garlic gloves
1/2 cup diced drained roasted red pepper from jar
1/2 teaspoon red wine vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
Assorted vegetables (such as carrot sticks, yellow bell pepper strips, cherry tomatoes and boiled baby potatoes)
Preparation
Step 1
With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Step 2
Place dip in center of platter. Arrange vegetables around dip and serve.
