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Prep time 10 mins



2 garlic cloves, crushed

1/4 tsp cayenne

Pinch saffron threads

1 egg yolk

175ml olive oil

Season to taste with red wine vinegar, to taste

Lemon juice

1. To make rouille, crush garlic in a mortar and pestle until a paste. Add cayenne, saffron threads and egg yolk and mix to combine.

2. Slowly add olive oil onto the yolks, while stirring vigorously to emulsify. When rouille is nice and thick, season to taste with a little red wine vinegar and lemon juice and sea salt flakes.



Recipe Ben Greeno

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