Serves 6

- A pinch of saffron threads

- Salt

- 3 tbsp white-wine vinegar

- 2 medium organic egg yolks

- Freshly ground black pepper

- 300ml groundnut oil

Place the saffron in a bowl with a pinch of salt and grind into a powder using the back of a teaspoon. Warm the vinegar in a small noncorrosive saucepan over a low heat. Pour over the saffron and leave until tepid.

Place the egg yolks in a food processor. Season with pepper. Whizz briefly, then add the saffron vinegar and blend. Add the oil slowly, drop by drop, until the mixture begins to form an emulsion, then increase the flow of liquid to a steady dribble. The mayonnaise will form a thick sauce by the time you’ve finished adding the oil. Season to taste and chill, covered, until needed.

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