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Aïoli

A creamy garlic hit, a perfect dip for steamed spring vegetables

  • Prep: 5 mins
    No cook
  • Serves 4
  • More effort
  • Serves 4
  • More effort
  • Calories 661
  • Carbohydrates 1
  • Saturated Fat 10.5
  • Sugar 0.5
  • Protein 2
  • Fat 72
  • Fibre 0.2
  • Salt 0.3

Nutrition per serving

  • Calories 661
  • Carbohydrates 1
  • Saturated Fat 10.5
  • Sugar 0.5
  • Protein 2
  • Fat 72
  • Fibre 0.2
  • Salt 0.3

Ingredients

  • small pinch saffron strands
  • 3 garlic cloves, crushed
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 300ml olive oil

Tip

Garlic mashed potatoes
Next time you make mash potatoes, boil up 4 peeled garlic cloves with the potatoes and mash everything together.

Method

  1. In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

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