Quick Bouillabaisse

Instructions

1. 1

   In a bowl, combine the lemon juice and saffron. In a

2. 2

   small food processor, purée the garlic, egg yolks, saffron-infused juice, salt and cayenne pepper. While processing, drizzle in half the olive oil, then add the remaining oil. The rouille should have the texture of a thick mayonnaise. Adjust the seasoning. Refrigerate.