Roux Sauce with Saffron
Sauces and Marinades | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Roux Sauce with Saffron
Ingredients
- Water - ¼ teaspoon
- Saffron - a pinch
- Mayonnaise - 8.5 oz
- Olive Oil - ¼ cup
- Orange Bell Peppers - 1 piece
- Garlic - 4 cloves
- Meyer Lemon Juice - ½ teaspoon
- Cayenne Pepper - ½ teaspoon
- Salt - ¼ teaspoon
Step by Step guide
Step 1
Preheat the oven to 392°F. Place the pepper on a baking sheet and put it in the oven until the skin starts to char and the pepper becomes soft. Transfer to a plastic bag and let it sit for 15 minutes. Remove the skin, deseed, and finely chop to yield 0.25 cup.
Step 2
In a small bowl, place the saffron and pour in 0.25 teaspoon of hot water. Let it sit for 1 minute.
Step 3
In a blender, combine the saffron, mayonnaise, finely chopped pepper, olive oil, lemon juice, minced garlic, cayenne pepper, and salt. Blend well, transfer to a bowl, and chill.
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