Aïoli

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1. Video tutorial: Making mayonnaise

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.

Garlic mashed potatoes

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

Per serving

661 kcalories, protein 2g, carbohydrate 1g, fat 72 g, saturated fat 10.5g, fibre 0.2g, salt 0.3 g

Latest comments and suggestions

• ruthaki

  10 November 2007

  ruthaki rated and commented on this recipe

  

  It went well with cauliflower tempura.

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• Nezihe

  08 July 2009

  Nezihe commented on this recipe

  there is no mention of lemon juice in the ingredients how much is needed?

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Vegetarian

Ingredients

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

Per serving

661 kcalories, protein 2g, carbohydrate 1g, fat 72 g, saturated fat 10.5g, fibre 0.2g, salt 0.3 g

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