Does Saffron require warm liquid to release flavor?

I thought saffron needed warm liquid to release its flavor but a NYTimes recipe for saffron aioli just has you add saffron to the egg yolks w/o pre-soaking.
Thnx much.

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Usually any liquid will release the saffron's essence, it will happen faster in warm liquid. You might allow some extra time to "steep" the saffron in the yolk before preparing the aioli the rest of the way.
 
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