Rouille

"This vibrant, spreadable Provençal sauce is rich and garlicky, with a bright, citrusy lift from fresh lemon juice, and a touch of smoky paprika that adds depth. Best of all, it comes together in the blender in seconds. Beyond being the ideal topping for bouillabaisse, it's prime for slathering on toast points to serve with all manner of soup. But don't stop there."

"This rich French sauce won't have quite the same impact if made without the egg yolks, but you can substitute about ⅓ cup mayonnaise if you plan to serve this dish to someone who can't consume them. Help! My sauce broke!If your emulsion separated, it could mean that you added too much oil, or you simply added it too fast. You can simply blend it longer, or, if that doesn't work, try adding cold water, 1 tsp. at a time until it reemulsifies."

Rouille is a vibrant, spreadable Provençal sauce that combines garlic, lemon juice, and smoky paprika for bright, rich flavor. The sauce emulsifies quickly in a blender for effortless preparation. Rouille pairs with bouillabaisse, toast points, English muffins with poached eggs, roasted potatoes, grilled asparagus, and can be brushed atop meatloaf before broiling. Egg yolks give the sauce its characteristic richness, but about ⅓ cup mayonnaise can substitute when yolks are undesirable. If the emulsion breaks, continuing to blend or adding cold water teaspoon by teaspoon can reemulsify. A food processor can replace a blender, or ingredients can be whisked by hand with patience; smoked hot paprika or cayenne increases heat.

Read at Epicurious