Spanish Saffron and Garlic Aioli
Ingredients
- 3 cloves garlic roughly minced
- ½ tsp saffron threads
- 1 egg yolk at room temperature
- ½ tsp lemon juice
- ½ cup extra virgin olive oil
- pinch sea salt
- pinch black pepper
Preparation
- In a mortar add in the garlic, saffron, and sea salt and grind to a paste
- Transfer to a bowl and add in the egg yolk and lemon juice. Mix the ingredients together in a circular motion while slowly pouring in the olive oil. The secret is to slowly add in the olive oil while to mixing in a circular motion
- once all the oil has been incorporated and thickened into mayonnaise, season with a little sea salt & black pepper. This can be stored for up to 3 days in the fridge