Cauliflower tempura
A healthy, Japanese-style snack
Aioli sauce
- Preparation and cooking time
- Prep:
- No cook
- More effort
- Serves 4
Skip to ingredients
Ingredients
- small pinch saffron strands
- 3 garlic cloves, crushed
- 2 egg yolks
- 1 tbsp Dijon mustard
- 300ml olive oil
Method
- STEP 1
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 and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
