Supplies
- 3 egg yolks
- 1 tablespoon lemon juice
- Pinch saffron
- 10 ounces oil
- Water if needed
- Kosher salt to taste
Passo a passo
- Bloom saffron in lemon juice for 10 minutes.
- In mixing bowl, add yolks, saffron/lemon juice and slowly add oil, whisking completely to emulsify.
- Season with salt to taste.
- Refrigerate a couple of hours before using it.