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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
And grab an extra bag of chips.
Addictive Smoky Grilled Salsa
Almond Milk Taste Test
Go On, Spread Out
My Mother's Persian Zucchini Stew
Your #1 Loves