Saffron rouille

Name: Saffron rouille
Ingredients: 2 heads garlic; 1 soft-boiled egg; 2 egg yolks; ¼ teaspoon saffron threads; 1 tablespoon roasted pimiento strips; ½ teaspoon sweet paprika; ½ teaspoon Dijon mustard; few drops of Tabasco; 20 ml strained lemon juice; ½ teaspoon freshly ground white pepper; ½ teaspoon sea salt; 200 ml fruity extra-virgin olive oil

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Another rich mayonnaise, this time spiced with the luxurious saffron. Great with fish and shellfish soups, and required for the chargrilled octopus salad. Look for roasted pimiento strips in Spanish food stores.

Ingredients

2 heads garlic
1 soft-boiled egg
2 egg yolks

Gluten-free
Vegetarian

Method

Preheat oven to 180°C and roast garlic wrapped in foil for 30 minutes or until soft. Squeeze garlic from cloves into a food processor and blen