Saffron Aioli

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Ingredients

⅓ cup egg yolk

1 oz lemon juice

.5 oz salt

.5 oz roasted garlic

5 saffron threads

3 cups blended oil

¼ cup extra virgin olive oil

⅛ cup cold water

Preparation

Place saffron and water together in a small pot, warm over low heat to bloom the saffron and infuse into the water. Set aside to cool.

While the liquid is cooling, place egg yolks, lemon juice, salt and roasted garlic in a Robot-Coupe (food processor). Puree to combine, until egg yolks are lightly foamy.

Next, add the saffron and water mixture, continue to puree.

With the Robot-Coupe running, slowly drizzle the blended oil in to emulsify the sauce. Check seasoning and place in containers under refrigeration.