My Rouille

1. 1

   In a small bowl combine egg yolk, mustard, paprika, garlic and salt.

2. 2

   Whisk it well.

3. 3

   In a small saucepan, heat 3 teaspoons of lemon juice and the saffron (or tumeric if using) until just warm.

4. 4

   Let the lemon juice cool and the scrape into the egg yolk mixture with spatula.

5. 5

   Whisk well.

6. 6

   Slowly whisk in the olive and canola oils, a drop or so at a time at first.

7. 7

   When the mixture has begun to thicken, continue whisking in the oils in a slow stream.

8. 8

   Add more lemon juice and salt to taste.

9. 9

   Store covered in the refrigerator for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.