10-minute prep 20 minute cooking time Serves 4 100 g Jersey Butter (soft) 2 tablespoon Finely…
Garlic Aioli
Ingredients
small pinch saffron strands
3 garlic cloves, crushed
2 egg yolks
1 tbsp Dijon mustard
300ml olive oil
1/2 juice of a Lemon
Instructions
Pour 1 tbsp of boiling water over the saffron and set aside.
Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.
When everything has come together add the saffron, saffron water and lemon juice, then season to taste.
The aïoli will keep covered in the fridge for up to 2 days.
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