La sauce rouille Mère Terrats

• 4 cloves garlic
• 1–2 dried red peppers (piments de cayenne)
• 3 egg yolks

Place the garlic in a mortar with the hot peppers, egg yolks and saffron. Add the olive oil, drop by drop, strirring with the pestle all the time as you would for a mayonnaise. Continue until the sauce is thick and smooth. Just before serving, stir in a tablespoon or two offish bouillon from the bouillabaisse.