Rouille Sauce

• 1/4 tsp. saffron threads
• 1 6-oz. loaf country bread, crust removed, cut into cubes
• 46 cloves garlic, peeled
• 1 Tbs. tomato paste
• 1 Tbs. lemon juice
• 18 tsp. cayenne pepper
• 3/4 cup olive oil

1. Dissolve saffron in 1/2 cup boiling water.
2. Pour water over bread, and let stand 30 minutes, or until soft and mushy.
3. Mash with fork, then cool completely.
4. Place garlic cloves in bowl of food processor, and process until finely chopped.
5. Add tomato paste, lemon juice, and cayenne, and process until smooth.
6. Add saffron-soaked bread, and process 1 minute, or until no lumps remain.
7. With motor running, add oil in slow, steady stream until mixture is emulsified into a mayonnaise-like sauce.
8. Season with salt, if desired.
9. Chill 1 hour before using, and store in fridge up to 1 week.

saffron threads, country bread, garlic, tomato paste, lemon juice, cayenne pepper, olive oil

Taken from www.vegetariantimes.com/recipe/rouille-sauce/ (may not work)