Saffron Aioli

In a small bowl, place 1/2 cup olive oil and saffron threads. Stir and allow the saffron to steep for 15 minutes.

Add garlic, egg yolks, mustard and lemon juice into a blender. Pulse several times until the items have mixed together. Turn the blender on low and slowly stream in the saffron steeped olive oil. Stop to scrape down the sides and continue to blend on low and stream in the remaining olive oil. Then add the parsley and paprika and season with kosher salt and pepper as needed. Pulse to combine.

Refrigerate, covered for at least 30 minutes before serving.

Optional: Before service, sprinkle with additional parsley and a saffron threads.