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    Radishes with saffron aïoli

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    *mandatory

    Radishes with saffron aïoli

    • Preparation time: 10 minutes
    • Cooking time: 1 minute
    • Total time: 11 minutes

    Serves: 4-6

    Ingredients

    1 tbsp lemon juice
    1 tsp white wine vinegar
    Good pinch saffron
    1 clove garlic, crushed to a purée
    2 British Blacktail Medium Free Range Egg yolks, at room temperature
    ¼ tsp Dijon mustard
    Flaked sea salt and white pepper
    150ml extra virgin olive oil (choose a fruity one, not a grassy Tuscan)
    100ml groundnut oil
    2 packs radishes – preferably French breakfast radishes – with fresh leaves

     

    Method

    1. Put the lemon juice and vinegar into a small saucepan and add the saffron. Gently heat this, pressing the saffron to help it flavour the liquid. Leave to cool.

    2. Put the garlic, yolks and mustard into a bowl and add a little salt and white pepper. Using electric beaters, slowly add the oils to this, a drop at a time. As the mixture starts to thicken you can increase the quantity of oil you add. Gradually add the saffron liquid, then taste and adjust the seasoning if you need to.

    3. Wash the radishes, especially around their top where they meet the leaves, and keep the leaves if they’re nice and fresh. You shouldn’t need to do anything else with the radishes. Wrap them in damp kitchen paper to transport them. Serve with the aïoli when you’re ready.

     

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