Saffron-Aioli Dressing

Directions

1. 1
   Soak the saffron threads in the warm water in a small bowl for 20 minutes.
2. 2
   Combine the egg yolks, garlic, and salt in a deep bowl and whisk to blend.
3. 3
   You may also use a blender.
4. 4
   Very gradually add the olive oil in a very thin stream, whisking constantly until about half of the oil has been added.
5. 5
   Take care not to add the oil too quickly, or the aioli will separate.
6. 6
   Add the saffron and its soaking water, then swirl the lemon juice around in the saffron-soaking bowl to catch any remaining saffron essence.
7. 7
   Whisk the lemon juice into the aioli.
8. 8
   Add a few grinds of pepper.
9. 9
   Cover and refrigerate for at least 4 hours or up to 48 hours.