1. Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds. 2. With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone. 3. Dissolve the saffron threads in the warm white wine and add to the blender. 4. Transfer to a bowl and taste. Stir in salt and lemon juice to season. 5. Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip. ---------------------------------------------------------------------------
Nutrition
Ingredients
