I haven't made bouillabaisse in awhile, and I don't know what recipe I used to use, but for some reason I cannot seem to get the rouille to emulsify. I spent my entire DAY attempting every receipe I could locate and finally threw out the whole mess and made a cioppino instead. I just don't remember having trouble in the past with this. I'd hate to resort to using commercial mayonnaise, but bouillabaisse just isn't right without rouille and I wouldn't dignify the slop I produced by serving it to my cat (who will eat anything)! Anyone have a good receipt for rouille, or some tips?