Saffron Aioli

1. 1

   Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper.

2. 2

   Process until smooth.

3. 3

   With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms.

4. 4

   Mix in lemon juice.

5. 5

   Transfer to a small dish.

6. 6

   Serve at room temperature; do not leave unrefrigerated longer than 1 hour.

7. 7

   Aioli can be refrigerated, covered, up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.