• 3 egg yolks
  • 1/4 teaspoon of mustard
  • 4 garlic cloves, chopped
  • 1 tablespoon of white wine
  • 1 teaspoon of saffron
  • 1/2 teaspoon of cayenne pepper
  • 1 1/2 cups of olive oil
  • 1 tablespoon of lemon juice
  • salt



  • Place the egg yolks, mustard, and garlic in a food processor and blend all the ingredients for 30 seconds until it turns into a puree.
  • Gradually add the olive oil to the puree while still blending, until you have a thick and smooth texture. When you have the desired consistency, place the saffron in the warm white wine and add to the mixture.
  • Transfer the puree to a serving bowl and taste. Season with some salt and 1 tablespoon of lemon juice.
  • Serve as a dip with crackers or it can accompany french fish soup.