Rouille for bouillabaisse

Without rouille, a bouillabaisse is a fine fish stew; with it, it approaches magnificence. For our rouille, we blend roasted, seeded red peppers, saffron and garlic with a good quality bought mayonnaise (we're not avoiding making our own through laziness, we promise, rather because we don't want to take risks with unpasteurized eggs); the resulting sauce will be rusty red with a decent kick of garlic.

Mayonnaise, roasted red peppers, saffron, garlic, olive oil.

Smear on toasted baguette to dunk in your bouillabaisse.