Piquillo "Rouille"

I put quotes around "Rouille" because technically, I did not make a traditional Rouille. What is Rouille? you ask. According to wikipedia, it means "rust" in French and is a spicy saffron-y cousin of aioli (mayonnaise). To me, it holds much more appeal than mayonnaise ever will. While you have to be careful not to separate your concoction, fresh Rouille will be a staple accompaniment to seafood dishes (like mussels) in my kitchen. This recipe was adapted from F&W magazine.

My crime in making the "Rouille" - I did not use saffron. Oops? Maybe next time.

Piquillo Rouille

Ingredients

1/4 cup homemade fish stock (plus 2 tablespoons to dissolve saffron)
Large pinch of saffron (in my kitchen, you can omit this)
One 1/4 inch slice of peasant bread, no crust
1 egg yolk - fresh & organic for best results
1 jarred piquillo pepper, chopped
2 teaspoons lemon juice
2 garlic cloves, smashed in mortar & pestal or chopped
1/4 cup extra virgin olive oil
Dash of Cayenne pepper
Salt to taste

Preparation

I had a little trouble using Poin's food processor for the job because it was too big. I ended up using the mortal and pestal, which I read is an option. If you have a smaller food processor, I think it would work or just use the M&P from the beginning.

So, if you are using the saffron - heat 2 tablespoons of fish stock in the microwave for 30 seconds and add the saffron to dissolve.

In a large bowl, soak the bread in the remaining 1/4 cup fish stock.

In the food processor or M&P, puree the soaked bread, egg yolk, piquillo pepper, garlic and lemon juice until smooth. Add the saffron stock. With the machine on, SLOWLY, and I repeat, SLOWLY pour in the olive oil. Seriously, if you do it too fast, then your Rouille will separate and you'll be heartbroken. If you are using the M&P, add the olive oil little by little and mix well before adding more.

Season with cayenne and salt and serve!

This will keep for a few days, but don't wait too long to consume because the flavor changes after 1 night in the fridge and the raw egg is (sorta) a hazard.