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Aïoli

Aïoli

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(4 ratings)

Prep: 5 mins No cook

More effort

Serves 4
A creamy garlic hit, a perfect dip for steamed spring vegetables

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal661
  • fat72g
  • saturates10.5g
  • carbs1g
  • sugars0.5g
  • fibre0.2g
  • protein2g
  • salt0.3g
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Ingredients

  • small pinch saffron strands

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 3 garlic cloves, crushed
  • 2 egg yolks

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp Dijon mustard
  • 300ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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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Comments (6)

asangove's picture

You need to boil the garlic first before adding it or its just too harsh and repeats on you.

claudiar23's picture
3

solid recipe but i wouldn't call it aioli.

nikkimac's picture
5

this was easy to make really tasty and the egg yolks from my own chickens yummy.

smokeyodo's picture
5

is so easy to make! must try people!!!

nezihe's picture

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

peratinosruth's picture
4

It went well with cauliflower tempura.

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