Aioli

Directions

1. 1
   In a small bowl pour 1 tbsp of boiling water over the saffron and set aside.
2. 2
   Put the garlic, egg yolks and mustard into a food processor or blender; blitz into a paste
3. 3
   Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.
4. 4
   When every thing's come together, add the saffron, saffron water and lemon juice; season to taste.
5. 5
   The aioli will keep covered in the fridge for up to 2 days.