Saffron aïoli served in a small bowl

Saffron aïoli

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 8 as a dip

Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal244
fat27g
saturates4g
carbs0g
sugars0g
fibre0g
protein2g
salt0.2g
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Ingredients

Method

  • STEP 1

    Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.

  • STEP 2

    Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.

RECIPE TIPS
USE UP THE EGG WHITES

Freeze the egg whites for meringues, or for a speedy and easy aïoli, simply stir a few saffron strands and a squeeze of lemon into shop-bought mayonnaise.

Goes well with

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