My Rouille

Directions

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