ROUILLE (spicy Provencal mayonnaise usually served with fish soups, such as a Bouillabaisse).

Ingredients
-1 kg cuttlefish
-1 kg potatoes
-1 onion
-6 cloves of garlic
-1 egg yolk
-mustard
-salt & pepper

In a casserole, brown the diced onion in a little olive oil. Add the cuttlefish cut into pieces. Cover and simmer for 1 hour. Add the potatoes that have been peeled and diced large, as well as a peeled clove of garlic. Leave to cook for 30 minutes.

Prepare the aioli (garlic mayonnaise) in a large earthenware bowl: add the egg yolk, a tablespoon of hot mustard, 5 cloves of crushed garlic and salt & pepper. Mix vigorously while slowly drizzling olive oil on the mixture to obtain a stiff sauce.

Strain the cuttlefish and potatoes and mix into the aioli.

This preparation is served hot or chilled.