Saffron aïoli

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

  • Prep:15 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 244
  • fat 27g
  • saturates 4g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 2g
  • salt 0.2g


  • pinch saffron
  • 2 egg yolks
  • 1 small garlic clove
  • 1 tbsp Dijon mustard
  • ½ lemon, juiced
  • 200ml olive oil


Use up the egg whites

Freeze 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.


  1. 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.

  2. 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.

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