Rouille (French Provençal Saffron and Garlic Sauce)

Rouille is the fiery, saffron-tinted garlic sauce that belongs on top of bouillabaisse, though it’s just as good spread on grilled bread or fish. A pinch of saffron and a good mortar are all it really needs.

Ingredients

• 1/4 teaspoon saffron threads
• 1 tablespoon warm water
• 2 cloves garlic
• 1 small red chile, seeded, or 1/2 teaspoon cayenne
• 1 egg yolk
• 1 small boiled potato (optional, for a thicker sauce)
• 3/4 cup olive oil
• Salt, to taste

Instructions

1. Bloom the saffron
   Soak the saffron threads in warm water for a few minutes until fragrant.
2. Build the base
   In a mortar or small food processor, mash the garlic and chile with a pinch of salt into a paste. Add the egg yolk and boiled potato, if using, and blend until smooth.
3. Emulsify
   With the motor running (or whisking constantly), drizzle in the olive oil very slowly until the sauce thickens and turns glossy.
4. Add the saffron
   Stir in the bloomed saffron and its soaking liquid. Taste and adjust salt.

Rouille keeps in the fridge for a couple of days — bring it to room temperature before serving.