Rouille Recipe
- ¼ tsp saffron threads
- 1 large egg
- 2 large egg yolks
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 4 garlic cloves, minced
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 1¼ cups olive oil (not extra virgin)
- Combine the saffron threads and 2 tbsp hot water in small bowl. Let stand 5 minutes.
- Combine the egg, egg yolks, soaked saffron mixture, vinegar, mustard, garlic, and cayenne in a food processor. With the motor running, very slowly pour in the oil until the sauce is thick and creamy. Season with salt and pepper. Store in the refrigerator.
