Aïoli

Ingredients

• small pinch saffron strands
• 3 garlic cloves, crushed
• 2 egg yolks
• 1 tbsp Dijon mustard
• 300ml olive oil

Preparation

Serves 4

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.