One of the classic sauces of Catalan cuisine. This is often served with deep fried seafood and tapas as a dip, but it is also excellent with simply cooked young vegetables.  Originally, this Spanish sauce was distinctly different from French aioli because it didn't include egg yolks.

Peel, split the garlic lengthwise and remove the germ, if any. Mash the garlic with a pinch of sea salt in a mortar. Put the paste in a food processor, ad the egg yolks, and lemon juice, and process.

With the motor still running, slowly dribble in the olive oil through the fed tube until an emulsion forms and the sauce thickens. Taste and adjust the seasoning, Cover and reserve refrigerate until need. Consume in the day.

Garlic saffron sauce: soak a large pinch of saffron in 2 tablespoons of very hot water for at least 10 minutes or until cool. Add the saffron water to the mixture at the end before rectifying the seasoning.