Saffron aïoli
By Anna Glover
Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make
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Prep:15 mins
No cook - Easy
Nutrition per serving
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kcal 244
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fat 27g
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saturates 4g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 2g
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salt 0.2g
Ingredients
- pinch saffron
- 2 egg yolks
- 1 small garlic clove
- 1 tbsp Dijon mustard
- ½ lemon, juiced
- 200ml olive oil
Tip
Use up the egg whitesFreeze the egg whites for meringues, or for a speedy and easy aïoli, simply stir a few saffron strands and a squeeze of lemon into shop-bought mayonnaise.
Method
Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.
