Rouille

• 1 teaspoon white wine vinegar
• 1/4 teaspoon saffron threads
• 1 1/2 teaspoons fresh lemon juice
• 1 large egg yolk
• 1 1/2 teaspoons kosher salt
• 2 cloves garlic, peeled and minced
• 3/4 cup corn oil

1. Place vinegar in a very small pan over medium-low heat.
2. When vinegar is hot, remove pan from heat and add saffron.
3. Steep 20 minutes.
4. Add lemon juice; mix well.
5. Place egg yolk in a deep, medium mixing bowl.
6. With a large whisk, beat about 15 seconds.
7. Add the saffron mixture, salt and garlic, and whisk 30 seconds.
8. Then, whisking vigorously, slowly add the oil in a thin stream.
9. Whisk until the sauce is very thick.
10. Adjust seasonings.
11. Transfer to a bowl, cover and refrigerate until ready to serve.

white wine vinegar, saffron threads, lemon juice, egg yolk, kosher salt, garlic, corn oil

Taken from cooking.nytimes.com/recipes/6033 (may not work)