The Ultimate Saffron and Garlic Aioli Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a plant-based alternative for those avoiding eggs.

Cut off the ends and peel 2 large cloves of garlic.

Finely mince the cloves of garlic.

Add the minced garlic to a mortar.

Pound down on the garlic until you form a paste.

Grab 1/2 teaspoon of saffron threads and pinch into the garlic paste.

Pound down on the saffron until well incorporated.

Separate one egg yolk from the egg white and add the egg yolk to the mortar.

Roll a lemon to help release its juices, cut it in half, and squeeze in 1 teaspoon of fresh lemon juice.

Season with sea salt and freshly cracked black pepper.

Measure out 1/2 cup of virgin olive oil and add it to a small pitcher.

Place a dish cloth under the mortar so it won’t slip or move.

Start mixing everything together in the mortar.

Slowly pour in the 1/2 cup of olive oil while continuously mixing.

Mix for 30 seconds until you achieve a mayonnaise consistency.

Cut a baguette into 1 inch thick slices.

Transfer the saffron aioli to a shallow bowl.

Arrange the slices of bread around the saffron aioli and garnish with fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens