Rouille sauce

Ingredients :

- 2 egg yolks

- 1 small spoon of mustard

- 3 cloves of garlic

- 10 pistils of saffron

- 350ml olive oil

- salt, pepper and Espelette pepper

1. In a mortar (non-porous), crush garlic, salt, pepper and saffron pistils.

2. Add egg yolks and mustard, mix well.

3. Then, like a traditional mayonnaise, whip up your rouille, gradually adding the oil in a thin stream while stirring.

4. Add the Espelette pepper and adjust the seasoning.

Accompaniment: Rouille is a condiment originating from the Mediterranean, traditionally served with fish soup. It goes well with shellfish, fish and seafood in general. It is most often associated with bouillabaisse accompanied by a slice of toast. But it is also perfect as an aperitif on croutons.