Recipe courtesy of Ina Garten
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Total:
15 min
Active:
15 min
Yield:
1 cup
Level:
Intermediate

Ingredients

Directions

Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.

With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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