Aïoli

Aïoli

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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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Ingredients

  • small pinch saffron strands
    Saffron

    Saffron

    sah-fron

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

  • 3 garlic cloves, crushed
  • 2 egg yolks
    Eggs

    Egg

    egg

    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…

Method

  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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asangove
13th Apr, 2013
You need to boil the garlic first before adding it or its just too harsh and repeats on you.
claudiar23
30th Oct, 2012
3.05
solid recipe but i wouldn't call it aioli.
nikkimac
4th Jun, 2011
5.05
this was easy to make really tasty and the egg yolks from my own chickens yummy.
smokeyodo
10th Feb, 2011
5.05
is so easy to make! must try people!!!
nezihe
8th Jul, 2009
there is no mention of lemon juice in the ingredients how much is needed?
peratinosruth
10th Nov, 2007
4.05
It went well with cauliflower tempura.
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