Saffron and lemon or lime aïoli

Name: Saffron and lemon or lime aïoli
Ingredients: 2 generous pinches of saffron threads, soaked in 1 tbsp wine vinegar; 2 generous pinches of saffron threads, soaked in 1 tbsp wine vinegar; 1 whole egg + 1 egg yolk; ½ tsp salt and a good grinding of black pepper; ½ tsp salt and a good grinding of black pepper; 1 whole egg + 1 egg yolk; 1 tsp French mustard; ¼ pint/140 ml each of olive and sunflower oils, mixed; ¼ pint/140 ml each of olive and sunflower oils, mixed; ½ tsp sugar; 2 garlic cloves, poached for 1 minute, then skinned; 1 tbsp lemon or lime juice, and the grated rind of 1 lemon or lime; 1 tbsp lemon or lime juice, and the grated rind of 1 lemon or lime; 1 tbsp lemon or lime juice, and the grated rind of 1 lemon or lime; 1 tbsp lemon or lime juice, and the grated rind of 1 lemon or lime

Preparation info

Enough for
6
servings

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

1 whole egg + 1 egg yolk
1 tsp French mustard

Gluten-free
Vegetarian

Method

Put the egg, yolk, mustard, salt and pepper, sugar and poached garlic into a food processor and whiz, adding the oils drop by drop till you have a thick mayonnaise, then adding them in a steady trickle. In a small pan gently warm the vinegar and the lemon juice and rind with the saffron – the colour will seep from the strands of saffron. Cool this, and whiz it into the mayonnaise. Serve in a bo