1 cup (250 ml) mixture of equal parts vegetable and olive oil
1 tbsp (15 ml) lemon juice
4 saffron threads or 1/4 tsp ground saffron
In a bowl, whisk together the egg yolk, mustard, tomato paste, garlic and salt. Slowly add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil while whisking. Season with pepper. Whisk in the lemon juice and saffron.
Spoon the rouille into a serving bowl and refrigerate until ready to use. The rouille will keep for 5 days in an airtight container in the refrigerator.
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