Saffron aioli recipe

Saffron Aioli recipe

This article was published by: Matthew

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Ingredients

3 medium	eggs, yolks only
4 clove(s)	garlic, chopped
½ tsp	saffron, soaked in 1 tbsp of hot water
250 ml	olive oil
2 tsp	lemon juice
	salt, to taste

Instructions

Combine the egg yolks, garlic, soaked saffron and a little salt in a blender and process into a paste.

While the motor is running, add in a little olive oil, one drop at a time. Very slowly pour in the remaining olive oil in a very thin and steady stream until the mixture forms a thick mayonnaise.

If the aioli should curdle, add in another yolk.

Mix in the lemon juice and blend for a few more seconds.

Spoon into a serving bowl.

Serving suggestions:Serve the aioli with asparagus, new potatoes and peas.

Preparation time:
ca. 5 min
Grade of difficulty:
easy
Calories per portion:
n/a