Rouille

Instructions

1. Prepare the bell pepper
   If using a fresh bell pepper, roast it over an open flame or under a broiler until the skin is blackened. Place in a covered bowl for 10 minutes, then peel off the skin, remove seeds, and chop roughly.
2. Prepare the bread
   Soak the bread slice in water for about 2 minutes, then squeeze out excess moisture and tear into small pieces.
3. Make the base
   In a food processor or mortar and pestle, combine the roasted bell pepper, garlic, soaked bread, saffron with its soaking liquid, cayenne pepper, salt, and black pepper. Process until smooth.
4. Emulsify the sauce
   With the food processor running (or while continuously grinding with the mortar and pestle), slowly drizzle in the olive oil in a thin stream to create a thick, mayonnaise-like emulsion.
5. Finish the rouille
   Add the lemon juice and paprika, then pulse to incorporate. Taste and adjust seasoning if needed. The rouille should have a vibrant orange-red color and a spicy, garlicky flavor.
6. Chill before serving
   Transfer to a serving bowl, cover with plastic wrap directly on the surface of the sauce to prevent a skin from forming, and refrigerate for at least 30 minutes to allow flavors to meld.