Mustard Rouille for Soup

• 1/4 cup of chicken bouillabaisse liquid
• 1/4 teaspoon powdered saffron
• 2 parboiled garlic cloves, pureed until it is pasty
• 3/4 cup crustless good quality French bread, cut into cubes
• 2 teaspoons mustard
• 1 tablespoon chopped pimiento
• 1/3 cup commercially prepared mayonnaise
• 1/4 cup extra virgin olive oil
• 1/4 cup vegetable oil
• Salt and cayenne pepper to taste

1. Whisk the liquid, saffron, and garlic together.
2. Soak the bread cubes in this for 10 minutes, then transfer the mixture to a blender.
3. Blend the mixture until pureed.
4. Add the mustard, pimiento and mayonnaise and puree again.
5. Drizzle in oils until an emulsion forms.
6. Season with about 1/2 teaspoon of salt and a dash of cayenne pepper.

chicken bouillabaisse, powdered saffron, garlic, crustless good, mustard, pimiento, commercially prepared mayonnaise, extra virgin olive oil, vegetable oil, salt

Taken from www.foodnetwork.com/recipes/mustard-rouille-for-soup-recipe.html (may not work)