Rouille (rouïo in Provençal) is a spicy garlic sauce used for fish dishes, fish soup, and bouillabaisse. After the rouille is prepared, keep it chilled in the refrigerator until it is served. Before serving, if the rouille is stiff, thin it with a few drops of boiling water. Rouille can be prepared one day in advance.
3 cloves garlic
1/2 cup olive oil
2 egg yolks
2 teaspoons cayenne pepper
1/4 teaspoon saffron
In a mortar, crush the garlic until it is a paste.
Add the egg yolks, whisk beat into a mayonnaise while adding about a half-cup of olive oil.
When the sauce is thick and smooth, stir in the pepper and saffron.