1 egg yolk

2 tsp (10 ml) Dijon mustard

2 tsp (10 ml) tomato paste

2 garlic cloves, finely chopped

1/4 tsp salt

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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