Saffron aioli
Serve this sunshine-yellow sauce as a dip for hot salty potatoes or toss it through cooled ones to make a salad, adding finely chopped salad onions and lots of black pepper.
- Serves4
- CourseAccompaniment
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- Generous pinch Cooks’ Ingredients Saffron
- 2 egg yolks
- 1 tsp white wine vinegar
- 100ml sunflower oil
- 100ml olive oil
- ¼ tsp fine sea salt
Method
Using a pestle and mortar, grind a generous pinch of Cooks’ Ingredients Saffron to a fine powder. Add 1 tbsp cold water and set aside. Meanwhile, in a bowl, whisk together the egg yolks and white wine vinegar, then transfer to the small bowl of a food processor with a pinch of salt. With the motor running, very slowly drizzle the sunflower oil into the egg yolk mixture in a thin stream, whisking constantly. Once it is all incorporated, drizzle in the olive oil in the same way to form a creamy, thick sauce. Pour the saffron mixture into the sauce and whizz again until golden and smooth; season with the remaining fine sea salt.
Cook’s tip
You can also make the sauce in a bowl using a balloon whisk; just ensure that you drizzle in the oil very slowly so it emulsifies. Short on time? Just beat the saffron water into 75g ready-made mayonnaise.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,980kJ/ 481kcals |
|---|---|
Fat | 53g |
Saturated Fat | 4.7g |
Carbohydrates | 0g |
Sugars | 0g |
Fibre | 0g |
Protein | 1.5g |
Salt | 0.6g |