Saffron Orange Aioli

• 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

1. Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact).
2. Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined.
3. With motor running, add oil in a thin, steady stream until aioli is thickened and emulsified.
4. Transfer to a bowl and chill, covered, until ready to use.

crumbled saffron threads, water, garlic, orange zest, orange juice, lemon juice, salt, black pepper, egg yolk, olive oil

Taken from www.epicurious.com/recipes/food/views/saffron-orange-aioli-109669 (may not work)