- 2 cloves garlic, peeled
- Kosher salt
- 1 large egg yolk, at room temperature
- 1 teaspoon lemon juice
- 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
- 1 teaspoon breadcrumbs
- Cayenne pepper
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
- Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.
- Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.