Aioli
"A creamy garlic hit, perfect for dipping steamed spring vegetables in. This goes very well with my cauliflower tempura as well."
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1⁄4 teaspoon saffron strand
- 3 garlic cloves, crushed
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 300 ml olive oil
directions
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside.
- Put the garlic, egg yolks and mustard into a food processor or blender; blitz into a paste
- Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.
- When every thing's come together, add the saffron, saffron water and lemon juice; season to taste.
- The aïoli will keep covered in the fridge for up to 2 days.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
