Rouille

Directions

1. 1
   Place the garlic and salt on a cutting board and mince together.
2. 2
   Transfer the mixture to a food processor fitted with the steel blade.
3. 3
   Add the egg yolk, lemon juice, saffron, and red pepper flakes.
4. 4
   Process until smooth.
5. 5
   With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion.
6. 6
   Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.
7. 7
   *RAW EGG WARNING
8. 8
   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
9. 9
   To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.