Rouille

	makes 450ml (15fl oz)
	prep 10 mins, plus standing

Ingredients:

¼ tsp saffron threads
2 tbsp white wine vinegar
1 egg
2 egg yolks
1 tbsp Dijon mustard
1 tbsp light soft brown sugar
4 garlic cloves, crushed
pinch of cayenne pepper
salt and freshly ground black pepper
300ml (10fl oz) sunflower oil

Prepare Ahead:

The sauce can be made in advance and stored for up to 1 week, covered, and chilled.

Preparation:

1 - Put the saffron threads in a small bowl, add 2 tbsp hot water and leave to soak for 5 minutes.

2 - Put the saffron and water in a food processor with the vinegar, egg, egg yolks, mustard, sugar, garlic, cayenne, and ½ tsp each of salt and pepper. Process to combine, then, with the motor running, very slowly pour in the oil until the sauce is thick and creamy. Chill until needed.

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