Vanilla Saffron Aioli

• 1 tablespoon white wine vinegar
• 1/2 teaspoon ground saffron
• 1 vanilla pod or 1 teaspoon of vanilla extract
• 1/2 teaspoon fine salt
• 1 egg yolk
• 6 oz. grape seed oil

Boil the vinegar and saffron together. Cut the vanilla pod in half lengthwise and rub the seeds into fine salt. If using vanilla extract, skip this step. In a bowl, whisk vanilla salt or extract onto the yolk, whisk in vinegar and slowly add in the oil, whisking well. Place in a bottle until ready to use. This makes it easy to serve and will keep in the fridge for up to four days.