The Story
Ingredients
Serves 10
Method
0 of 4 steps complete
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Warm the stock, add the saffron, and let it steep 10 minutes.
Blend the garlic confit, egg yolks, vinegar, chili, and salt.
Emulsify in half the olive oil, then blend in the saffron stock.
Add the remaining oil until thick and glossy. Finish with lemon juice and taste for salt.
Jason's Notes
Rouille brings heat, garlic, and saffron to the table in one swipe. It should feel somewhere between a sauce and a thick mayonnaise.
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