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Ingredients

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.

RECIPE TIPS
GARLIC MASHED POTATOES

Next time you make mash potatoes, boil up 4 peeled garlic cloves with the potatoes and mash everything together.

Recipe from Good Food magazine, April 2006

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A star rating of 3.8 out of 5.11 ratings
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