Place <quantity>1<unit>pinch</unit></quantity> of saffron in a small bowl

Add <quantity>25<unit>ml</unit></quantity> of warm water. Soak 15m to extract the flavor

Put <quantity>2</quantity> egg yolks in a tall container

Add <quantity>1<unit>tbsp</unit></quantity> of mustard

Add <quantity>2<unit>tbsp</unit></quantity> of red wine vinegar

Season with salt and black pepper to taste

Add <quantity>100<unit>ml</unit></quantity> of olive oil

Blend until thick and emulsified

Add the saffron water in parts, blending to incorporate. The saffron mayo is ready

Store, covered, in the refrigerator. Enjoy it as you would any other mayo!