Rouille

Ingredients

• 150 ml extra virgin olive oil
• 4 garlic cloves, minced
• 2 threads saffron, bloomed in 15 ml warm water
• 80 g crustless white bread, torn into pieces
• 60 ml Pernod or pastis
• 2 large egg yolks
• 5 g fine sea salt
• 1 g Cayenne pepper
• 1 g smoked paprika

Method

1. 1
   Soak saffron threads in 15 ml warm water for 5 minutes; reserve infusion.
2. 2
   Soak bread pieces in Pernod for 2 minutes, then squeeze dry and place in a mortar with minced garlic.
3. 3
   Grind bread and garlic to a fine paste using a pestle.
4. 4
   Whisk egg yolks in a separate bowl; fold into bread-garlic paste to combine.
5. 5
   Slowly drizzle extra virgin olive oil while stirring vigorously to emulsify and lighten.
6. 6
   Fold in saffron infusion and season with fine sea salt, Cayenne pepper, and smoked paprika.
7. 7
   Transfer to a serving vessel; use as a garnish or condiment for bouillabaisse and seafood soups within 2 hours.