Soak saffron in lemon juice for 15 minutes, then put mixture in a small food processor with egg and yolk, garlic, mustard, salt and pepper. Purée for 30 seconds, scraping down the bowl half-way through. Slowly drizzle oil in while the motor is running. When you have added half the oil, turn the machine off and scrape down the sides of the bowl, then continue to add the remaining oil. Lastly, add hot water (this helps stabilise it).
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