This version is basically a garlic, saffron aioli or mayonnaise. If the idea of raw egg wigs you out, just mix mayonnaise with saffron, chopped garlic and hot chili sauce. This makes more than you will need, but it is so delicious you’ll be serving it with dinner all week.
3 to 4 tablespoons fish stock (or steal a bit of broth from your bouillabaisse)
1 clove garlic
1 to 2 teaspoons hot chili sauce (such as Sriracha)
1 egg yolk
Saffron, a pinch
1 cup extra-virgin olive oil
1/4 teaspoon of salt (more to taste)
1/4 cup fresh bread crumbs (optional)
- Combine all ingredients except the olive oil and blend using an immersion blender, regular blender, food processor or, for the Luddites, a whisk.
- Start adding the olive oil while the blender is running. You have to add the oil drop by drop to make a smooth emulsion. This is sometimes tricky. If you find that the rouille isn’t thickening the way you want, add the bread crumbs and blend well.
Keeps refrigerated for three to four days.