Next time you make mash potatoes, boil up 4 peeled garlic cloves with the potatoes and mash everything together.
In a small bowl pour 1 tbsp of boiling water over
the saffron and set aside. Put the garlic, egg yolks
and mustard into a food processor or blender. Blitz
into a paste and very slowly dribble in the olive oil
to make a thick mayonnaise-style sauce. When
everything's come together add the saffron, saffron
water and lemon juice, then season to taste. The
aïoli will keep covered in the fridge for up to 2 days.