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Aïoli

Aïoli

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A star rating of 3.5 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • More effort
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal661
fat72g
saturates10.5g
carbs1g
sugars0.5g
fibre0.2g
protein2g
low insalt0.3g
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Ingredients

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

Method

  • STEP 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.

RECIPE TIPS
GARLIC MASHED POTATOES

Next time you make mash potatoes, boil up 4 peeled garlic cloves with the potatoes and mash everything together.

Goes well with

Recipe from Good Food magazine, April 2006

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Overall rating

A star rating of 3.5 out of 5.8 ratings
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