Saffron Sauce

'Cook the whole eggs for 10 minutes'

'Drain and chill in cold water'

'Peel and separate the egg whites from the yolks, and strain through a fine-mesh sieve to obtain a puree (discard the cooked whites or pulse them, to serve with a salad)'

'In a blender, combine the cooked yolks with the raw yolks and mustard'

'Blend at low speed, adding the olive oil in a thin stream, with the blender running, until you get a thick and homogeneous sauce'

'Add the heavy cream, apple cider vinegar, and blend again until smooth'

'Season with salt and pepper'

'When serving, add the finely chopped saffron and mix delicately'

'This sauce can accompany grilled or lightly poached fish.'