Author:Good Food

A creamy garlic hit, a perfect dip for steamed spring vegetables

kcal fat saturates carbs sugars fibre
661 72g 10.5g 1g 0.5g 0.2g

Cook: - mins Prep: 5 mins

in-season mediterranean quick low-salt medium

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


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.


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