Saffron aioli (best garlic mayo ever)
Go slooow adding oil.
Open in Cookpad AppSteps
- 1
Soak saffron in 2 tablespoons of hot water for about 5 minutes.
- 2
Blitz egg yolks, mustard and crushed garlic in blender until mixed (about 30secs).
- 3
With motor running at fast speed...slowly drip oil in and when it start to blend you can increase to thin stream.
- 4
All of a sudden sound will change that means it has thicken. You can now add in the saffron and water. Will change mayo to an amazing warm yellow colour. Season to taste.
- 5
Refrigerate and served dolloped on fish soup or make best ever egg mayo sandwiches!
Cooksnaps
Eating and cooking my way all around the world. Spices make me smile and I love slow simmered stuff and middle eastern flavas. Also run food walking tours of my fair city - Bristol.
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