Rouille

1. 1

   Place the garlic and salt on a cutting board and mince together.

2. 2

   Transfer the mixture to a food processor fitted with the steel blade.

3. 3

   Add the egg yolk, lemon juice, saffron, and red pepper flakes.

4. 4

   Process until smooth.

5. 5

   With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion.

6. 6

   Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

7. 7

   *RAW EGG WARNING

8. 8

   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

9. 9

   To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

No additional tips available.