Without rouille, bouillabaisse is a fine fish stew; with it, it approaches magnificence. Because traditional mayonnaise doesn't freeze and defrost well, we've come up with this cunning version, using bread in the place of egg yolks, and blending it with roasted, seeded red peppers, saffron and garlic. It makes for an amazingly silky, authentic-tasting sauce - rusty red and with a decent kick of garlic.

Saffron, white bread, capsicum, garlic, cayenne pepper, paprika, salt, rice bran oil, tomato paste, lemon juice, water.

Smear it on slices of baguette to dunk in your bouillabaisse. You could also toss this through your favourite roast vegetables like broccoli, potatoes or carrots, or serve as a dip with some roasted hazelnuts and grilled leeks.