- 4 garlic cloves, minced
- Kosher salt
- 2 egg yolks
- 1 1/2 tablespoons fresh lemon juice
- Pinch of saffron threads (optional)
- 1 cup olive oil
- Cayenne pepper
- 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.