Aïoli

Aïoli

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(4 ratings)

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Cooking time

Prep: 5 mins No cook

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
661
protein
2g
carbs
1g
fat
72g
saturates
10.5g
fibre
0.2g
sugar
0.5g
salt
0.3g

Ingredients

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

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Method

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.

Recipe from Good Food magazine, April 2006

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Comments

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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
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solid recipe but i wouldn't call it aioli.

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

smokeyodo's picture
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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
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It went well with cauliflower tempura.

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