How to make
In a suitable bowl, mix the white vinegar with the water and boil the mixture over medium heat.
When the liquid boils, add the saffron and when it turns brownish-yellow, remove the cookware from the heat and leave it to cool slightly.
Pour the cooled liquid into a blender and add the bread, cut into pieces, and blend.
Then add the finely chopped garlic, yolks and spices and blend again.
Towards the end, very carefully and in a thin stream add the olive oil, while blending with a blender at a maximum speed.
Depending on the color of the yolks and the amount of spices, the fish sauce may acquire a different color.
If you want it to be more yellow in color, add more egg yolks and less bread!
The French Rouille Fish Sauce is ready.
