1. If using saffron threads, in a small bowl combine saffron and 1 teaspoon boiling water; let steep 10 minutes. If using powdered saffron, set aside.

2. Press garlic through garlic press or grate very finely on rasp-style grater. Measure out 1 teaspoon garlic; discard remaining garlic.

3. In food processor, combine steeped saffron, garlic, yolks, lemon juice, sugar, salt, and pepper to taste until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, transfer finished aïoli to bowl, cover with plastic wrap, and refrigerate at least 2 hours to allow saffron flavor to bloom. If using powdered saffron, after processing, adjust seasoning with salt and pepper and stir in powdered saffron. Allow to stand for at least 20 minutes, then stir again before serving.

Makes about 3/4 cup