Aioli sauce
- Good Food team
Save recipe
Serves 4
More effort
Prep: 5 mins
No cook
A star rating of 3.8 out of 5.12 ratingsRate
loading...
A creamy garlic hit, a perfect dip for steamed spring vegetables
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Cauliflower tempura
A star rating of 4.6 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
small pinch saffron
strands
-
3 garlic cloves
crushed
-
2 egg
yolks
-
1 tbsp Dijon mustard
-
300ml olive oil
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal661
-
fat72g
-
saturates10.5g
-
carbs1g
-
sugars0.5g
-
fibre0.2g
-
protein2g
-
salt0.3g
low
Ad
Method
-
step 1
In a small bowl pour 1 tbsp of boiling water over the saffron and set aside.
-
step 2
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.
-
step 3
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.
Recipe from Good Food magazine, April 2006
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.8 out of 5.12 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...