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  1. 4 garlic cloves, minced
  2. Kosher salt
  3. 2 egg yolks
  4. 1 1/2 tablespoons fresh lemon juice
  5. Pinch of saffron threads (optional)
  6. 1 cup olive oil
  7. Cayenne pepper
  1. Using the flat side of a chef's knife, crush the garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl with the egg yolks, lemon juice and saffron and whisk to blend. Slowly whisk in the olive oil in a steady stream until a creamy sauce forms. Season with salt and cayenne pepper.
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