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Cut the pepper in half and remove core and seeds; chop into small pieces and crush to a paste with the garlic. Add the saffron, salt and pepper to taste.
2
Moisten the bread with a little water. Work it into the pepper and garlic until thoroughly incorporated.
3
Beat in the egg yolks and add the oil a little at a time, beating well between each addition.
4
As the "rouille" thickens, pour the oil in a thin steady stream. Continue beating until the rouille is thick and smooth.
Ready in 
