Saffron aïoli

• saffron↗pinch pinch
• egg yolks↗2
• small garlic clove↗1
• Dijon mustard↗1 tbsp tbsp
• lemon↗½

  juiced

• olive oil↗200ml ml

Step-by-step instructions

1. 1

   Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.

2. 2

   Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.