Saffron-Aioli Dressing

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.

No additional tips available.