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Rouille

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

Celebrating 2000, Special Issue 2000 http://www.marthastewart.com/335966/rouille
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  • Yield Makes about 3/4 cup

Ingredients

    • 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

Directions

  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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