Home
Recipes
Saffron aïoli

Saffron aïoli served in a small bowl

Saffron aïoli

Name: Saffron aïoli
Prep time: 15 min
Total time: 15 min
Yield: Serves 8 as a dip
Ingredients: pinch saffron; 2 egg yolks; 1 small garlic clove; 1 tbsp Dijon mustard; ½ lemon juiced; 200ml olive oil

Anna Glover

Save recipe

Serves 8 as a dip

Easy

Prep: 15 mins

No cook

A star rating of 4.3 out of 5.3 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Romesco sauce

A star rating of 4.3 out of 5.16 ratings

Membrillo-glazed halloumi skewers

A star rating of 5 out of 5.5 ratings

Fiery prawn & pepper skewers

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

pinch saffron
2 egg yolks
1 small garlic clove
1 tbsp Dijon mustard
½ lemon

juiced
200ml olive oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal244
fat27g
saturates4g
carbs0g
sugars0g
fibre0g
protein2g
salt0.2g

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.

Recipe from Good Food magazine, July 2019

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

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

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.

Subscribe now