Rouille

Directions

1. 1
   Char the pepper on a medium-hot grill, on the burner of a gas stove, or in the broiler.
2. 2
   Place the pepper in a small paper bag and close tightly.
3. 3
   Let steam 15 minutes.
4. 4
   Toast the saffron in a small pan over medium heat until it just dries and becomes brittle.
5. 5
   Be careful not to burn it.
6. 6
   Place the egg yolk in a stainless steel bowl.
7. 7
   Begin to whisk in the grapeseed oil drop by drop, as slowly as you can bear.
8. 8
   Once the mayonnaise has thickened and emulsified, you can add the remaining oils in a slow steady stream, whisking all the time.
9. 9
   If the mixture gets too thick, add a drop or two of water.
10. 10
    Using a mortar and pestle, pound the saffron, garlic, and 1/2 teaspoon salt.
11. 11
    Scrape every little bit of the mixture into the mayonnaise with a rubber spatula, and whisk to combine.
12. 12
    Peel the charred and steamed pepper carefully over a strainer.
13. 13
    Do not run the pepper under water or you will lose some of the delicious juices.
14. 14
    Remove the stem, seeds, and membranes.
15. 15
    Puree the pepper in a food processor until smooth.
16. 16
    Fold it into the mayonnaise, and season with a healthy squeeze of lemon juice, a pinch of cayenne, and a pinch of black pepper.
17. 17
    Taste for balance and seasoning.