- Skill Level: Moderate
- Cost: Moderate
- Favorited: 4 Times
Can be made ahead of time.
A rich Provençale sauce, traditionally served with fish soup.
1. Combine the saffron threads and 2 tbsp hot water in small bowl. Let stand 5 minutes.
2. Combine the egg, egg yolks, soaked saffron mixture, vinegar, mustard, garlic, and cayenne in a food processor. With the motor running, very slowly pour in the oil until the sauce is thick and creamy. Season with salt and pepper. Store in the refrigerator.
Prepare ahead: The rouille can be refrigerated in a covered container for up to 1 week.
Nutritional information is based on 1/8 teaspoon added salt per serving.