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