Emulsifier Free Saffron Aioli
Total time20 min
Prep time15 min
Cook time0 min
5.0(16)
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Learn more →Ingredients
6 servings
- ¼ tsp saffron threads
- 1 tbsp warm water
- 2 pasteurized egg yolks
- 2 cloves garlic, minced to a paste
- 1 tbsp fresh lemon juice
- ½ tsp dijon mustard
- ¾ cup extra-virgin olive oil
- ¼ tsp salt, plus more to taste
Instructions
- 1
Combine the saffron threads and warm water in a small bowl. Let steep for 5 minutes until the water turns a deep golden-orange and the threads have softened.
- 2
Using a mortar and pestle, grind the garlic with a pinch of salt until it forms a smooth paste with no visible chunks.
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