- 1/8 teaspoon crumbled saffron threads
- 1 tablespoon hot water
- 1 garlic clove, chopped
- 1 teaspoon finely grated fresh orange zest
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg yolk
- 3/4 cup olive oil
- Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.