Rouille Sauce

Directions

1. 1
   Dissolve saffron in 1/2 cup boiling water.
2. 2
   Pour water over bread, and let stand 30 minutes, or until soft and mushy.
3. 3
   Mash with fork, then cool completely.
4. 4
   Place garlic cloves in bowl of food processor, and process until finely chopped.
5. 5
   Add tomato paste, lemon juice, and cayenne, and process until smooth.
6. 6
   Add saffron-soaked bread, and process 1 minute, or until no lumps remain.
7. 7
   With motor running, add oil in slow, steady stream until mixture is emulsified into a mayonnaise-like sauce.
8. 8
   Season with salt, if desired.
9. 9
   Chill 1 hour before using, and store in fridge up to 1 week.