Saffron aioli

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. 

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Gluten freeVegetarian
  • 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

  1. 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

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