Ingredients
Pinch of saffron
1 tablespoon warm water
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
2 large egg yolks
1 cup extra-virgin olive oil
Preparation
Place saffron in a small bowl with water; set aside.
Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.
