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Rouille for Hors D’oeuvres

Spread this flavorful mayonnaise on toasted bread rounds and serve with Bouillabaisse, or use as a dip for raw vegetables.

  • Yield: Makes about 3/4 cup

Source: Celebrating 2000, Special Issue 2000


  • 4 garlic cloves
  • 1/4 teaspoon kosher salt
  • 2 large egg yolks
  • 1/4 teaspoon crumbled saffron threads
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil


  1. Place garlic, salt, yolks, saffron, and cayenne in the bowl of a food processor; process until combined. With machine running, slowly drizzle the olive oil through the feed tube until a thick paste forms, about 5 minutes.

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