Orange-Saffron Aioli

Mince garlic in blender.

Whisk 1/3 cup oil, lemon juice, 2 tablespoons orange juice, egg yolks and saffron in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140 degrees F. for 3 consecutive minutes, about 9 minutes total. Cool slightly.

Transfer yolk mixture to blender with garlic. Add orange peel. Blend on high speed until mixture is well blended. With machine running, gradually add remaining 1/3 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Thin aioli with additional orange juice, if necessary. Season aioli to taste with salt and pepper.