This bright red garlicky sauce (pronounced roo-EE) has a nice kick of cayenne. Traditionally an accompaniment for bouillabaisse, it's also great served as a condiment with grilled shrimp or mahi-mahi.
- Combine red peppers, mayonnaise, lemon juice, garlic, salt, pepper, cayenne and saffron in a food processor; pulse, scraping down the sides as necessary, until smooth.
Tip: Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form.