Rouille

1. 1

   Place vinegar in a very small pan over medium-low heat.

2. 2

   When vinegar is hot, remove pan from heat and add saffron.

3. 3

   Steep 20 minutes.

4. 4

   Add lemon juice; mix well.

5. 5

   Place egg yolk in a deep, medium mixing bowl.

6. 6

   With a large whisk, beat about 15 seconds.

7. 7

   Add the saffron mixture, salt and garlic, and whisk 30 seconds.

8. 8

   Then, whisking vigorously, slowly add the oil in a thin stream.

9. 9

   Whisk until the sauce is very thick.

10. 10

    Adjust seasonings.

11. 11

    Transfer to a bowl, cover and refrigerate until ready to serve.

No additional tips available.