Aioli

Ingredients:

• 1/4 teaspoon saffron strand
• 3 garlic cloves crushed
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 300 ml olive oil

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside
• Put the garlic
• egg yolks and mustard into a food processor or blender; blitz into a paste
• Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce
• When every things come together
• add the saffron
• saffron water and lemon juice; season to taste
• The aoli will keep covered in the fridge for up to 2 days