- pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 2 egg yolks
- 1 small garlic clove
- 1 tbsp Dijon mustard
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 200ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.
Use up the egg whitesFreeze 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.