Aioli

1. 1

   In a small bowl pour 1 tbsp of boiling water over the saffron and set aside.

2. 2

   Put the garlic, egg yolks and mustard into a food processor or blender; blitz into a paste

3. 3

   Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.

4. 4

   When every thing's come together, add the saffron, saffron water and lemon juice; season to taste.

5. 5

   The aioli will keep covered in the fridge for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.