Rouille - red bell pepper

Method

• Char the pepper on a medium-hot grill, on the burner of a gas stove, or in the broiler.
• Place the pepper in a small paper bag and close tightly.
• Let steam 15 minutes.
• Toast the saffron in a small pan over medium heat until it just dries and becomes brittle.
• Be careful not to burn it.
• Place the egg yolk in a stainless steel bowl.
• Begin to whisk in the grapeseed oil drop by drop, as slowly as you can bear.
• Once the mayonnaise has thickened and emulsified, you can add the remaining oils in a slow steady stream, whisking all the time.
• If the mixture gets too thick, add a drop or two of water.
• Using a mortar and pestle, pound the saffron, garlic, and 1/2 teaspoon salt.
• Scrape every little bit of the mixture into the mayonnaise with a rubber spatula, and whisk to combine.
• Peel the charred and steamed pepper carefully over a strainer.
• Do not run the pepper under water or you will lose some of the delicious juices.
• Remove the stem, seeds, and membranes.
• Puree the pepper in a food processor until smooth.
• Fold it into the mayonnaise, and season with a healthy squeeze of lemon juice, a pinch of cayenne, and a pinch of black pepper.
• Taste for balance and seasoning.