Let the eggs and the oil become room temperature.
Press the garlic clove in a garlic press in a bowl.
Press the juice from half of a lime in the bowl.
Add the egg yellows and stir together by hand.
Continue to stir and add the oil bit by bit until you get the consitance you like to have.
Add the salt, pepper and the safforn and mix gently together.
Place the sauce in the fridge until it is time to serve.