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(6 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, questions and tips

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Amon Nouse's picture
Amon Nouse
28th Jul, 2019
There should be laws about naming recipes. This is not aioli, it is garlic mayonnaise. The worst thing about this sloppy misappropriation of language is that the original aioli may cease to exist under the weight of ignorant people who think it is made by adding garlic to mayonnaise.
13th Apr, 2013
You need to boil the garlic first before adding it or its just too harsh and repeats on you.
30th Oct, 2012
solid recipe but i wouldn't call it aioli.
4th Jun, 2011
this was easy to make really tasty and the egg yolks from my own chickens yummy.
10th Feb, 2011
is so easy to make! must try people!!!
8th Jul, 2009
there is no mention of lemon juice in the ingredients how much is needed?
10th Nov, 2007
It went well with cauliflower tempura.
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