Don’t worry — that’s not mustard in the picture. That would be sacrilege. It’s a saffron aïoli with toasted garlic and ginger, and the characteristic color comes from saffron. In other words, it’s fancy mayo. There will definitely be some leftover (there isn’t really a way to make less, unless you don’t mind going to the trouble of splitting an egg evenly; ratios are ratios after all), but it shouldn’t be hard to think of ways to use up the rest. Using only extra-virgin olive oil would make for a bitter mayo, so it's toned down with an equal measure of canola oil.
Make this for the special someone in your life, and I guarantee you, the fireworks will happen — or at the very least, the house will smell like bacon and toasted garlic. Which is never a bad thing.
Click here to see the Bacon: It's What's for Dinner story. View Recipe