Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well.

　　This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli.

　　Active time: 15 min Start to finish: 15 min

Ingredients

　　1/8 teaspoon crumbled saffron threads

　　1 tablespoon hot water

　　1 garlic clove, chopped

　　1 teaspoon finely grated fresh orange zest

　　1/4 cup fresh orange juice

　　1 tablespoon fresh lemon juice

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 large egg yolk

　　3/4 cup olive oil

　　Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

　　Cooks' notes:

　　• The egg yolk in this recipe will not be cooked, which may be of concern if there is a problem with salmonella in your area. • Aïoli can be made 1 day ahead and chilled, covered.