ROUILLE

By BobD

Ingredients

• 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

Details

Servings 1
Adapted from events.nytimes.com

Preparation

Step 1

Place vinegar in a very small pan over medium-low heat. When vinegar is hot, remove pan from heat and add saffron. Steep 20 minutes. Add lemon juice; mix well.

Place egg yolk in a deep, medium mixing bowl. With a large whisk, beat about 15 seconds. Add the saffron mixture, salt and garlic, and whisk 30 seconds. Then, whisking vigorously, slowly add the oil in a thin stream. Whisk until the sauce is very thick. Adjust seasonings. Transfer to a bowl, cover and refrigerate until ready to serve.