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

  • Prep:5 mins
    No cook
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 661
  • fat 72g
  • saturates 10.5g
  • carbs 1g
  • sugars 0.5g
  • fibre 0.2g
  • protein 2g
  • salt 0.3g


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


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


  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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