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Rouille

This mayo is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish or pork, bouillabaisse.

  • prep: 20 mins
    total time: 40 mins
  • yield: Makes 1 1/2 cups

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Ingredients

  • 1/2 teaspoon saffron threads
  • 1/4 cup boiling water, plus up to 2 tablespoons more if needed
  • 2 garlic cloves
  • Coarse salt
  • 1 cup torn white bread, crust removed
  • 1 large egg yolk, room temperature
  • 1 1/2 cups extra-virgin olive oil, divided
  • 1/4 teaspoon cayenne pepper or 2 crushed dried red chiles
  • 1/4 teaspoon sweet paprika

Cook's Note

To store, refrigerate, covered, up to 2 days.

Directions

  1. Step 1

    Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.

  2. Step 2

    Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.

  3. Step 3

    Add bread to saffron water; press to absorb.

  4. Step 4

    Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.

  5. Step 5

    Stir in garlic, cayenne or chiles, and paprika, and season with salt.

Source
Martha Stewart Living, June 2012

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