Provencal Rouille with Saffron and Cayenne

What you need

• 1 slice white bread, crust removed, about 30 g
• 60 ml (1/4 cup) hot fish stock, or hot water
• 1 pinch saffron threads
• 3 cloves garlic, peeled
• 1/2 tsp cayenne pepper, or more to taste
• 1 large egg yolk, room temperature
• 200 ml (3/4 cup) olive oil, mild
• salt, to taste
• lemon juice, a squeeze, optional

Method

Restated from the original video

1. 1

   Crumble the saffron into 2 tbsp of the hot stock and leave it to steep for 5 min.

2. 2

   Tear the bread into pieces and soak it in the remaining stock until soft. Squeeze out the excess liquid.

3. 3

   Pound the garlic with a pinch of salt in a mortar until it becomes a paste.

4. 4

   Add the squeezed bread, the cayenne and the saffron with its stock. Pound until the mixture is smooth.

5. 5

   Work in the yolk with a whisk or the pestle.

6. 6

   Add the olive oil a few drops at a time, beating constantly. When the sauce thickens, pour the oil in a thin stream.

7. 7

   Season with salt and a squeeze of lemon juice. The sauce should be thick, glossy and a rusty red.

8. 8

   Because the yolk is raw, use a pasteurized egg if serving anyone young, elderly, pregnant or immunocompromised.

9. 9

   Serve at room temperature, spooned onto toasted bread. It keeps 2 days in the fridge.

Imported from tandysinclair.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.