SAFFRON AïOLI

Saffron aïoli image

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

Provided by Anna Glover

Time 15m

Yield Serves 8 as a dip

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium