Rouille Sauce

1. 1

   Dissolve saffron in 1/2 cup boiling water.

2. 2

   Pour water over bread, and let stand 30 minutes, or until soft and mushy.

3. 3

   Mash with fork, then cool completely.

4. 4

   Place garlic cloves in bowl of food processor, and process until finely chopped.

5. 5

   Add tomato paste, lemon juice, and cayenne, and process until smooth.

6. 6

   Add saffron-soaked bread, and process 1 minute, or until no lumps remain.

7. 7

   With motor running, add oil in slow, steady stream until mixture is emulsified into a mayonnaise-like sauce.

8. 8

   Season with salt, if desired.

9. 9

   Chill 1 hour before using, and store in fridge up to 1 week.

No additional tips available.