Mayonnaise seasoned with minced garlic, saffron and cayenne pepper on toasted baguette slices.
To match the bouillabaisse, an iconic Provençal dish, turn to the iconic Provençal wine—rosé.
Delicious! Made as directed except I needed to use littlenecks instead of mussels and cod instead of halibut (that’s what’s fresh in New England right now). Threw in a little sherry at the end and served with French rose, baguette & mayo with garlic and saffron as suggested in the notes. Scrumptious! The lobster shell stock made it taste like the ocean.Read More