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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Chicken All the Time

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Total:: 15 min
Prep:: 15 min

Yield:: 1 cup

Level:: Intermediate

Ingredients

4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

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.

My Private Notes

Name: Rouille
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 cup
Ingredients: 4 large garlic cloves; 1 1/2 teaspoons kosher salt; *1 extra-large egg yolk, at room temperature; 1 1/2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon saffron threads; 1/4 teaspoon crushed red pepper flakes; 1 cup good olive oil