Rouille

Saffron flavoured Mayo type sauce, can be used as bbq sauce or the side sauce. Keep it in the fridge until needed.

• Large pinch saffron,
• 2 garlic cloves, minced – no more, tends to overpower the flavour balance,
• 1/8 teaspoon salt, more to taste,
• Large pinch cayenne pepper, or to taste,
• 1 large egg yolk,
• 125 ml olive oil,
• 1 teaspoon tomato paste.

1. Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant.
2. Mix in a half teaspoon of boiling water and let sit for 5 minutes.
3. Add garlic, salt and cayenne and pound or pulse until a paste forms.
4. Mix in the egg yolk until thoroughly combined.
5. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil.
6. When oil is fully emulsified, stir in tomato paste.
7. Add more salt and cayenne if necessary.