Instructions

1. In a small bowl, combine the egg yolk, minced garlic, Meyer lemon juice, and Meyer lemon zest. Whisk together until well blended.
2. In a small saucepan, gently warm the saffron threads in a teaspoon of water over low heat for about 1 minute, allowing them to release their color and flavor.
3. Drizzle in the olive oil slowly while whisking continuously to emulsify the mixture until it thickens to a creamy consistency.
4. Add the saffron mixture, salt, and freshly ground black pepper to taste. Whisk until fully incorporated and smooth.
5. Taste and adjust seasoning, adding more lemon juice, salt, or pepper as desired.
6. Transfer the aioli to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavors to meld.