Saffron aioli

Using a pestle and mortar, grind a generous pinch of Cooks’ Ingredients Saffron to a fine powder. Add 1 tbsp cold water and set aside. Meanwhile, in a bowl, whisk together the egg yolks and white wine vinegar, then transfer to the small bowl of a food processor with a pinch of salt. With the motor running, very slowly drizzle the sunflower oil into the egg yolk mixture in a thin stream, whisking constantly. Once it is all incorporated, drizzle in the olive oil in the same way to form a creamy, thick sauce. Pour the saffron mixture into the sauce and whizz again until golden and smooth; season with the remaining fine sea salt.