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Ingredients
- 1 teaspoon white wine vinegar
- 1/4 teaspoon saffron threads
- 1 1/2 teaspoons fresh lemon juice
- 1 large egg yolk
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic, peeled and minced
- 3/4 cup corn oil
Preparation
Step 1
Place vinegar in a very small pan over medium-low heat. When vinegar is hot, remove pan from heat and add saffron. Steep 20 minutes. Add lemon juice; mix well.
Place egg yolk in a deep, medium mixing bowl. With a large whisk, beat about 15 seconds. Add the saffron mixture, salt and garlic, and whisk 30 seconds. Then, whisking vigorously, slowly add the oil in a thin stream. Whisk until the sauce is very thick. Adjust seasonings. Transfer to a bowl, cover and refrigerate until ready to serve.