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  • prep: 15 mins
    total time: 35 mins
  • servings: 12
Photography: Frederic Lagrange




  • 2 heads garlic, separated into cloves and peeled
  • 2 cups extra-virgin olive oil, divided
  • 2 white potatoes, peeled and cut into 1-inch pieces
  • 1 teaspoon saffron threads, crumbled
  • 1/2 teaspoon red-pepper flakes
  • 1/2 teaspoon sweet paprika
  • 3 large egg yolks, room temperature, lightly beaten
  • Coarse salt


  1. Step 1

    Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water. Bring to a boil. Reduce heat, and simmer potatoes until tender, about 12 minutes. Pass garlic and potatoes through a food mill into a bowl.

  2. Step 2

    Stir in saffron, pepper flakes, and paprika. Stir in egg yolks. Beat in garlic oil and remaining 1 1/2 cups olive oil with a mixer until emulsified. Season with about 1 teaspoon salt. Rouille can be refrigerated up to 2 days. (Note: The egg yolks in this recipe are not cooked.)

Martha Stewart Living, August 2012