Saffron Aioli

Name: Saffron Aioli
Cuisine: Spain
Ingredients: salt, to taste; a big handful of chopped fresh dill and coriander; a big handful of chopped fresh dill and coriander; 1 cooked, mashed waxy potato (cooled); 100 ml/3½ fl oz. scant ½ cup rapeseed or sunflower oil; 100 ml/3½ fl oz. scant ½ cup rapeseed or sunflower oil; 100 ml/3½ fl oz. scant ½ cup light (e.g. Spanish or Moroccan) extra-virgin olive oil; pinch of freshly ground black pepper.; 4 garlic cloves; 1 egg yolk; juice of ½ lemon; ¼ tsp ground saffron, steeped in a splash of boiling water.; ¼ tsp ground saffron, steeped in a splash of boiling water.

Preparation info

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Aioli is basically mayonnaise but without the mustard. Another ‘but’ is that it’s made with some olive oil instead of just vegetable oil. The Spaniards’ secret ingredient for a thick end product is... mashed potato. Pictured on far right.

Ingredients

To Make Just A Wee Bit

¼ tsp ground saffron, steeped in a splash of boiling water.
juice of ½</

Europe
Spain
Sauce
Mediterranean
Vegetarian
Gluten-free
Raw

Method

To the steeped saffron, add the lemon juice, then either use a whisk or your blender to mix in the egg yolk, garlic cloves and black pepper. Slowly add the oils, whilst continuing to blend: you’re aiming for a glossy, thick emulsion. Finally, stir in the mashed potato, beating well, adding the herbs and salt, to taste.