• Level: Intermediate
  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 cup
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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


  1. 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.
  2. 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.
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