Ingredients:
- 1 Egg yolk
- 1 tsp Freshly squeezed lemon juice
- 1 tsp White wine vinegar
Preparation:
Time: 15 Minutes
Yield: N/A
- Place Safinter saffron threads in a small pan over medium heat. Toast the threads for 1-2 minutes until fragrant. Remove threads from the pan and crush them with the back of a spoon to create a powder.
- Whisk saffron, egg yolk, mustard, lemon juice, and vinegar in a medium-size bowl.
- Once combined, keep whisking and gradually add the oil. Continue whisking until the oil has emulsified.
- Store in an airtight container in the fridge for up to 7 days.
