This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

　　

Ingredients

Makes 1 cup

　　2 cloves garlic, peeled

　　Kosher salt

　　1 large egg yolk, at room temperature

　　1 teaspoon lemon juice

　　1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water

　　1 teaspoon breadcrumbs

　　Cayenne pepper

　　Freshly ground black pepper

　　1 cup extra-virgin olive oil

　　

Step 1

1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.

　　

Step 2

2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.