Homemade aïoli

1 tsp Dijon mustard 1 tbsp lemon juice 1 large egg yolk Salt and ground black pepper 160ml extra virgin olive oil 120ml vegetable oil 2 garlic cloves, peeled and crushed

tsp saffron threads, soaked in a few drops of lukewarm water

In a medium bowl, whisk together the mustard, lemon juice, egg yolk and ½ tsp salt. Gradually drizzle in the olive and vegetable oils, whisking constantly.

Add the garlic and saffron threads and continue whisking until thick and creamy. Season with salt and pepper to taste.