Rouille - French Mayonnaise

1. 1

   Infuse by combining saffron, lemon peel and shallots into a pot.

2. 2

   Boil the ingredients with white wine, and heat until the mixture is almost dry.

3. 3

   Let the mixture come all the way down to room temperature.

4. 4

   Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks.

5. 5

   Make sure everything is completely pureed before drizzling in about two cups of olive oil.

6. 6

   By the time your mixture is nice and thick, you're done.

7. 7

   (If the processor binds up, splash in a little water!).

* Per serving · 4 servings · Values may vary.

No additional tips available.