- Preparation and cooking time
- No cook
- 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
- 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.