Romesco sauce
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Saffron aïoli
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8 as a dip
Skip to ingredients
- pinch saffron
- 2 egg yolks
- 1 small garlic clove
- 1 tbsp Dijon mustard
- ½ lemonjuiced
- 200ml olive oil
Nutrition: Per serving
- kcal244
- fat27g
- saturates4g
- carbs0g
- sugars0g
- fibre0g
- protein2g
- salt0.2g
Method
step 1
Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
step 2
Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.
