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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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  • small pinch saffron strands



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

  • 3 garlic cloves, crushed
  • 2 egg yolks



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

  • 1 tbsp Dijon mustard
  • 300ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

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


  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

solid recipe but i wouldn't call it aioli.

nikkimac's picture

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

smokeyodo's picture

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

It went well with cauliflower tempura.

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