Rouille

Ingredients

• 1/2 teaspoon(s) saffron threads
• 1/4 cup(s) boiling water, plus up to 2 tablespoons more if needed
• 2 clove(s) garlic
• coarse salt
• 1 cup(s) torn white bread crusts removed
• 1 large egg yolk room temperature
• 1 1/2 cup(s) extra-virgin olive oil divided
• 1/4 teaspoon(s) cayenne pepper
• 1/4 teaspoon(s) sweet paprike

Preparation

1. 1. Crush saffron and place in a medium bowl. Pour 1/4 cup boiling water over it and steep for 15 minutes.
2. 2. Meanwhile, chop garlic and add a pinch of salt. Mash into a paste with a knife's flat edge or with a mortar and pestle.
3. 3. Add bread to saffron water; press to absorb.
4. 4. Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
5. 5. Stir in garlic, cayenne and paprika, and season with salt.
6. TO STORE: Refrigerate, covered, for up to 2 days.