1 teaspoon (5 ml) lemon juice

1 pinch saffron threads

3 garlic cloves, finely chopped

2 egg yolks

1/4 teaspoon (1 ml) salt

1 pinch cayenne

1/2 cup (125 ml) olive oil

In a bowl, combine the lemon juice and saffron. In a small food processor, purée the garlic, egg yolks, saffron-infused juice, salt and cayenne pepper. While processing, drizzle in half the olive oil, then add the remaining oil. The rouille should have the texture of a thick mayonnaise. Adjust the seasoning. Refrigerate.

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