Servings: 1 cup

1 large garlic clove, crushed 1 large garlic clove, crushed
1/2 red bell pepper, roasted, peeled, and seeded ½ red bell pepper, roasted, peeled, and seeded
1 egg yolk 1 egg yolk
1 teaspoon freshly squeezed lemon juice 1 teaspoon freshly squeezed lemon juice
Small pinch of saffron threads Small pinch of saffron threads
1 cup extra-virgin olive oil 1 cup extra-virgin olive oil
Salt Salt
Pepper Pepper

In the bowl of a food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron. Pulse until smooth, then slowly drizzle in the oil and process continuously until the mixture thickens. Season with salt and pepper to taste, and use immediately.

Make ahead  Make ahead
Rouille can be made up in advance and kept in an airtight container in the refrigerator up to three days.  Rouille can be made up in advance and kept in an airtight container in the refrigerator up to three days.
Notes from the Food & Wine Test Kitchen  Notes from the Food & Wine Test Kitchen
We love the lemon juice Bourdain added to this rouille recipe; it gives the sauce a brightness that balances nicely with the garlic and saffron. We used jarred roasted red peppers to make this sauce. Be sure they are peeled and seeded before using them, so they puree into a smooth texture. Pick a high quality olive oil to use in this recipe; its peppery, fruity qualities are essential to the flavor of the rouille.  We love the lemon juice Bourdain added to this rouille recipe; it gives the sauce a brightness that balances nicely with the garlic and saffron. We used jarred roasted red peppers to make this sauce. Be sure they are peeled and seeded before using them, so they puree into a smooth texture. Pick a high quality olive oil to use in this recipe; its peppery, fruity qualities are essential to the flavor of the rouille.
This is delicious! I use this everywhere I would use mayonnaise - so unique and not overpowering of saffron.I didn’t use a full cup of oil. And it definitely doesn’t need any extra thickeners - I prefer to whisk in oil by hand to make sure mayonnaise-like sauces emulsify properly. In the processor I can’t easily overheat or over spin and break this kind of sauce.  This is delicious! I use this everywhere I would use mayonnaise - so unique and not overpowering of saffron.I didn’t use a full cup of oil. And it definitely doesn’t need any extra thickeners - I prefer to whisk in oil by hand to make sure mayonnaise-like sauces emulsify properly. In the processor I can’t easily overheat or over spin and break this kind of sauce.