Saffron is the most expensive spice in the world, made from the dried stigma of crocus flowers, but even a pinch gives a fantastic taste and a wonderful color.

藏紅花是世界上最昂貴的香料，它由紅花的乾燥柱頭製成，但即使是一小撮也能帶來奇妙的味道和美妙的顏色。

Next, separate three eggs, put the yolks into a mixing bowl, add Dijon mustard, finely chopped garlic, the drain saffron and a squeeze of lemon that makes whisking constantly add oil slowly.

接下來，分開三個雞蛋，將蛋黃放入攪拌碗中，加入第戎芥末、切碎的大蒜、瀝乾的藏紅花和一擠檸檬，使之不斷攪拌，慢慢加入油。

It won't take forever for perfect flavor.

它不會花很長時間來獲得完美的味道。

Use half olive oil and half vegetable oil.

使用一半橄欖油和一半植物油。

Mayonnaise comes together.

蛋黃醬來了。

Season a smooth, thick consistency means it's done top with saffron, rich, delicious and perfect with everything from seafood to sandwiches and chips.

季節光滑、濃稠的一致性意味著它是用藏紅花完成的，豐富、美味，與從海鮮到三明治和薯條的一切都完美搭配。