Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Rouille Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 14, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Yield: Makes 1 1/2 cups This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse. Ingredients ½ teaspoon saffron threads ¼ 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 ½ cups extra-virgin olive oil, divided ¼ teaspoon cayenne pepper or 2 crushed dried red chiles ¼ teaspoon sweet paprika Directions Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes. Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle. Add bread to saffron water; press to absorb. 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. Stir in garlic, cayenne or chiles, and paprika, and season with salt. Cook's Notes To store, refrigerate, covered, up to 2 days. Rate it Print