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 and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.
When everything has come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
A pinch of saffron strands in a cup, with 1 tablespoon boiling water
3 garlic cloves, peeled and sliced
2 free range egg yolks
1 tablespoon Dijon mustard
300ml olive oil