Mayonnaise with Saffron and Cayenne (French Rouille)

Spread this flavourful mayonnaise on toasted bread rounds and serve with Bouillabaisse, or use as a dip for raw vegetables.

4 cloves garlic
¼ tsp. sea salt
2 large egg yolks
¼ tsp. threads saffron, crumbled
¼ tsp. ground cayenne pepper
½ cup extra-virgin olive oil

Place garlic, salt, yolks, saffron, and cayenne in the bowl of a food processor; process until combined. With machine running, slowly drizzle the olive oil through the feed tube until a thick paste forms, about 5 minutes.

Makes about ¾ cup.