Garlic Aioli
- 2 egg yolks
- 1 large garlic clove
- Pinch saffron
- 1 cup olive oil
- Juice of 1 lemon
- Salt and pepper
Aioli is divine with fish or seafood dishes, or just slathered over some nice toasty bread.
Method
Steep the saffron in a little hot water for 2-3 minutes. Place the garlic and egg yolks in a food processor, add the saffron and blend until creamy.
Slowly drizzle the oil into the yolks with the processor on a low speed until the mix is thick and smooth.
Add a squeeze of lemon and season with salt and pepper.
