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Put all the ingredients, except for the extra teaspoon of lemon juice, into the goblet that comes with your stick blender.
Add 1 x 15ml tablespoon of cold water to the contents of the goblet.
Plant the stick blender against the bottom of the goblet and then switch it on at full power, but don't move it around just yet.
Once the mayo starts to form around the head of the stick blender, foaming up a little — and this shouldn't take more than about 30 seconds — you can move the head of the blender and keep whizzing to absorb the rest of the oil, creating a smooth, thick mayonnaise.
Transfer to a bowl, and stir in the teaspoon of lemon juice by hand, which will loosen the texture a little.
Cover with cling film and leave to stand for at least 15 minutes.
If you can bear to leave it for longer, so much the better: both flavour and golden hue will deepen further on standing; its true colour emerges after it has been in the fridge overnight.
Stir gently before serving, dispersing the flecks of saffron.