#For this quick version of the classic “rouille” or rust-red mayonnaise, bottled mayonnaise and tomato purée are added to chilli and garlic.#Cut the chilli lengthwise in half discard the core Cut the chilli lengthwise in half; discard the core. Scrape out the seeds and cut away the fleshy white ribs from each half. Lightly crush the garlic cloves with the flat of a knife, then peel off the skin. TAKE CARE: Wear rubber gloves to prepare chilli or it may burn your skin.
Garlic, salt, and pepper, and finely chop Put the chilli halves in a food processor with the garlic, salt, and pepper, and finely chop.
Add the bottled mayonnaise and tomato puree Add the bottled mayonnaise and tomato puree; work until smooth. Taste for seasoning and add cayenne pepper, if you like. Chill until serving. “Tomato purée gives mayonnaise appealing orange tinge” #TO SERVE#Quick Chilli Mayonnaise Recipe www.eatopic.com
