Traditionally rouille is prepared from pounded bread with oil, peppers or chilli and garlic. This adaptation made with mayonnaise is not as fiery and is best served on salads, with fish, seafood or chicken.

Ingredients

• 1 red capsicum
• 1 cup your favourite mayonnaise
• 1 teaspoon minced garlic
• ½-1 teaspoon paprika
• 4-5 strands saffron, optional

Method

1. Preheat grill to 220ºC. Line a baking tray with foil.
2. Cut the capsicum into 3 or 4 wide pieces. Place skin-side up on the prepared baking tray.
3. Place under the preheated grill until lightly blackened. Remove from the oven, cover with a clean tea towel and allow the capsicum to cool before peeling away the charred skin. Cool thoroughly.
4. In a food processor, put the capsicum, mayonnaise, garlic, paprika and saffron, if using, and process until smooth. Stand for 30 minutes before serving to allow the saffron flavour to infuse. If wished, refrigerate until required. Serve at room temperature.