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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A creamy garlic hit, perfect for dipping steamed spring vegetables in. This goes very well with my cauliflower tempura as well. Ingredients:
1/4 teaspoon saffron strand |
3 garlic cloves, crushed |
2 egg yolks |
1 tablespoon dijon mustard |
300 ml olive oil |
Directions:
1. In a small bowl pour 1 tbsp of boiling water over the saffron and set aside.
2. Put the garlic, egg yolks and mustard into a food processor or blender; blitz into a paste
3. Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.
4. When every thing's come together, add the saffron, saffron water and lemon juice; season to taste.
5. The aïoli will keep covered in the fridge for up to 2 days.
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