Pure deliciousness. I think that's the best description for this richly-flavored, roasted garlic, roasted pepper rouille. What the heck is a rouille? I'll let epicurious.com define:
rouille
[roo-EE, roo-YUH]
Literally French for "rust," culinarily rouille is a fiery-flavored, rust-colored sauce of hot chiles, garlic, fresh bread crumbs and olive oil pounded into a paste and often mixed with fish stock. It's served as a garnish with fish and fish stews such as BOUILLABAISSE.
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[roo-EE, roo-YUH]
Literally French for "rust," culinarily rouille is a fiery-flavored, rust-colored sauce of hot chiles, garlic, fresh bread crumbs and olive oil pounded into a paste and often mixed with fish stock. It's served as a garnish with fish and fish stews such as BOUILLABAISSE.
Read More
There you go. Rust-colored is indeed accurate, as you can see in the picture. Though, I'd revise the definition slightly for my purposes and call it fantastically-flavored, as my version is less "fiery" (though you could crank up the heat as much as you like) than that definition suggests. Plus, I amended a recipe I found in the fantastic Sunset magazine a while back (September 2009; original recipe is here), and my version is vegetarian, and also vegan. (P.S. "Vegan" is not a four letter word. More on that another day. Now, onto the rouille.)
