Purchase a bottle (75cl) of good white wine vinegar, empty into a large saucepan. Retain the bottle. Add the powdered saffron and heat to just below boiling point, for one minute. Cool. Then add 15-20 filaments and return the vinegar to its bottle. Let it stand overnight. To make saffron vinaigrette with the saffron vinegar, add either a mild and fruity extra virgin olive oil or a neutral tasting salad oil, one part vinegar to six parts oil. Salt and pepper to taste. As with any basic vinaigrette, adaptations can be made with the addition of a few drops of sherry vinegar, lemon, lime or orange juice. Or a little English mustard powder. Extra saffron can be incorporated, if desired, either in powdered form or by gently warming filaments, then steeping them in lemon juice or a little vinegar for 10 minutes before adding to oil mixture.
80-100 saffron filaments, powdered
15-20 saffron filaments for decoration
1 bottle white wine vinegar
Mild and fruity extra virgin olive oil or neutral tasting salad oil
Salt and pepper