Rouille

• 1/2 cooked potato
• 1/4 cup cooking liquid from chicken bouillabaisse (see recipe)
• 2 large cloves garlic, peeled
• 1/4 teaspoon paprika
• 18 teaspoon cayenne pepper
• 1 large egg yolk
• 1/2 cup extra-virgin olive oil
• Salt to taste

1. Peel potato and place with the cooking liquid in the container of a blender.
2. Add the garlic, paprika and cayenne.
3. Blend until very smooth.
4. Add the egg yolk and pulse to combine.
5. With the motor running, very slowly drizzle in the olive oil.
6. Season to taste with salt.

potato, chicken bouillabaisse, garlic, paprika, cayenne pepper, egg yolk, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/7179 (may not work)