My Rouille

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 egg yolk
• 1 1/2 teaspoons dijon mustard
• 1/2-1 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 2 garlic cloves, very very finely chopped
• 1/2 teaspoon kosher salt
• 3 -4 teaspoons fresh lemon juice
• 1/2 teaspoon saffron thread, or
• 1/2 teaspoon turmeric
• 1/2 cup olive oil
• 1/2 cup canola oil

Recipe

• 1 in a small bowl combine egg yolk, mustard, paprika, garlic and salt.
• 2 whisk it well.
• 3 in a small saucepan, heat 3 teaspoons of lemon juice and the saffron (or tumeric if using) until just warm.
• 4 let the lemon juice cool and the scrape into the egg yolk mixture with spatula.
• 5 whisk well.
• 6 slowly whisk in the olive and canola oils, a drop or so at a time at first.
• 7 when the mixture has begun to thicken, continue whisking in the oils in a slow stream.
• 8 add more lemon juice and salt to taste.
• 9 store covered in the refrigerator for up to 2 days.