"A Provençal rouille is served with every bouillabaisse in France. Contrary to popular belief, the red mayo sauce with paprika, saffron and chilli is not at all complicated to prepare.

That's what you need:

150 ml fish stock 50 g baguette, at least one day old, only the white inside, chopped 3 cloves of garlic 1 long, red, non-hot chilli pepper, deseeded and finely chopped 1 tsp Dijon mustard 1 pinch of saffron threads 1 pinch of smoked paprika 2 egg yolks 200 ml best extra virgin olive oil

And this is how it is prepared:

Reduce the stock to a third, i.e. 50 ml, over a high heat. Remove from the heat and stir in the bread with a fork until it forms a paste. In a mortar, grind together with the chilli, mustard, saffron, paprika and garlic cloves to form a paste. Stir in the egg yolks and 1 large pinch of sea salt. Add the olive oil in a steady, thin stream, stirring until the mixture emulsifies and thickens. Add 1 tablespoon of hot stock, flavour, cover and keep ready. Do not chill. Always prepare the rouille on the same day it is eaten."