Rouille

• 2 egg yolks
• Juice of 1/2 lemon
• 1 to 1 1/4 cups extra-virgin olive oil
• 3 cloves garlic
• Pinch of salt
• A few pinches of white pepper
• A few saffron strands
• 1/2 cup soft white bread crumbs
• 1 cayenne pepper, dried, or 1/2 teaspoon harissa

1. Put the egg yolks and the lemon juice in a small food processor equipped with a steel blade.
2. Drizzle in the oil very slowly, to emulsify into a smooth mayonnaise.
3. Then peel the garlic and add it to the mayonnaise along with the salt, white pepper, saffron, bread crumbs, and the cayenne or harissa.
4. Puree all the ingredients together.
5. Adjust seasonings to taste.
6. If the rouille is not thick enough, blend some cooked potatoes into the sauce.

egg yolks, lemon, extravirgin olive oil, garlic, salt, pinches of white pepper, saffron strands, soft white bread crumbs, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/rouille-373931 (may not work)