Saffron and garlic mayonnaise — the essential accompaniment to bouillabaisse.
Yolks only
Pounded to a paste
Added slowly while whisking
Pound garlic with salt and saffron in a mortar to a smooth paste.
Beat in egg yolks, then add olive oil drop by drop at first, then in a thin stream, whisking constantly to emulsify.
💡 If it splits, start again with a fresh yolk and add the broken rouille slowly.