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Garlic Aioli


small pinch saffron strands

3 garlic cloves, crushed

2 egg yolks

1 tbsp Dijon mustard

300ml olive oil

1/2 juice of a Lemon


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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