Saffron Aioli

1 g saffron threads
30 ml water
100 ml chardonnay vinegar
5 garlic cloves
8 egg yolks
2 tbsp dijon mustard
500 extra virgin olive oil
1 L olive oil
1/2 lemon, juiced

Bring saffron, garlic, water and vinegar to the boil in a small pot.
Set over a low heat and allow to infuse for 1 hour, cool.
Combine eggs, mustard and saffron mixture in a food processor.
Add oils slowly and lemon juice to taste.
Season with good salt and white pepper.