- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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 potatoesNext time you make mash potatoes, boil up 4 peeled garlic cloves with the potatoes and mash everything together.