Garlic-Saffron Sauce

• Salt
• Pinch of saffron, about 1/8 teaspoon
• 1/4 cup extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped parsley
• 1 cup crustless day-old French bread, in 0.5-inch cubes
• 2 or 3 garlic cloves

1. Soak the bread in cold water for 1 minute and squeeze dry.
2. Mash garlic and salt into a paste.
3. Put it in a mortar with the bread and pound together with the saffron, or mix it all in a blender.
4. Gradually whisk in the olive oil to make a thick sauce.
5. Add the lemon juice, parsley and salt.
6. Keep the sauce at room temperature.

salt, saffron, extra virgin olive oil, freshly squeezed lemon juice, parsley, bread, garlic

Taken from cooking.nytimes.com/recipes/12226 (may not work)