Eggless Provenqal Rouille Hot Red Pepper Sauce Recipe
Eggless Provenqal Rouille Hot Red Pepper Sauce tastes excellent in seafood soups. This Eggless Provenqal Rouille Hot Red Pepper Sauce condiment is equally good on steamed vegetables and as appetizer on toasts. Go for it!
Summary
Ingredients
2 tbs (30 ml) California Extra Virgin Olive Oil
10-oz container (300 g)
1 large red bell pepper, roasted, peeled, seeded and finely diced
2 tbs (30 ml) fresh garlic, very finely minced
1 pinch saffron, optional
1 tsp (5 ml) salt fresh ground pepper, to taste
How to make Eggless Provenqal Rouille Hot Red Pepper Sauce
In a stainless steel or glass bowl, whisk the olive oil into the Spectrum Spread.Stir in the peppers and the garlic.
Stir in the saffron.
Season with salt and pepper.
Cover and refrigerate until ready for use.
This quick easy condiment is delicious in seafood soups, on steamed vegetables or as an appetizer spread thinly onto small toasts.
Leave a Comment
Eggless Provenqal Rouille Hot Red Pepper Sauce
Easy Vegetable Squares Fast Fabulous Coleslaw Raisin Pie Homespun Scalloped Potatoes Cranberry Glazed Ham Cornish Hens Cheese Broiled Eggplant Cool And Creamy Cucumber Spread Oysters Romano Pineapple Trifle Pears In Wine Sauce Hot Chocolate Mocha Drink Garbanzo-potato Pancakes Chestnut Dessert Broccoli Egg Divine Angel Nut Frosting Easy Lasagna I M Hamburger In Oven Lemon Angel Trifle Swiss Steak Special
