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Makes about 750ml

500ml white wine

150ml white wine vinegar

1 level teaspoon saffron strands

1 tablespoon caster sugar

100ml extra-virgin olive oil

Put the white wine, vinegar and saffron into a pan over a low heat and bring to the boil. Simmer until reduced by three-quarters, then remove from the heat, stir in the sugar until dissolved and leave to cool. Whisk in the oil.

Store the vinaigrette in the fridge, where it will keep for up to 6 months in a screw-topped jar or bottle – or a squeezy plastic one. Take it out of the fridge half an hour or so before you need it, and shake to emulsify before use.