Saffron Aioli


Saffron, olive oil and garlic are basic ingredients found in Spanish cooking.  For this particular dip I have  Jamie Oliver to thank from one of his videos where he explored Spain and it’s cuisine.  I also have my aunt in Normandy to thank because I watched her make an aioli similar to this one, from scratch, to accompany salmon poached in milk.  It was amazing.

Aioli is basically a flavoured mayonnaise.  A lot of recipes even call for the addition of mayonnaise but I like to make it from scratch.  It uses egg yolk, salt and olive oil.  To make aioli you can use a food processor or, in this case, a hand blender, or even whisk by hand to get it nice and smooth but I like to create a paste of flavours first using a mortar and pestle.

Start by grinding 3 garlic cloves with salt and a pinch of saffron.  Slowly add about a Tbsp of good olive oil.  This will  create a flavour paste.

Combine the paste and 1 egg yolk.  As it is mixing, SLOWLY add olive oil a bit at a time.  About 1/4 C should be enough.  When a loose mayonnaise texture forms, add 2 Tbsps of lemon juice and season with salt.  Mix for a bit longer to combine everything.

This should be a potent garlic and saffron aioli.  If you prefer it less strong, you can reduce the garlic cloves.  Keep in mind that it is usually served with fish or other seafood like a prawn boil and when it is eaten with those, the flavour will not taste as potent.

Saffron Aioli

author: Eve@DivineDiuum


1 egg yolk

3-4 garlic cloves

pinch of saffron

1 tsp salt

1 Tbsp lemon juice


1.  Create a paste with saffron, salt, and garlic using a mortar and pestle.

2.  Add egg yolk.

3. Continuously whisk adding a bit of olive oil at a time slowly.

4. Continue until olive oil is finished and sauce thickens.

5.  Mix in lemon juice.

6.  Season with more salt if needed.

Calories 532

Protein 2.7 g

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