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Saffron Aioli


This recipe showcases Spanish Saffron


2 garlic cloves
sea salt
Squeeze of lemon
2 egg yolks
250ml extra virgin olive oil
250ml sunflower oil
30 strands saffron, infused in 1/2 tablespoon boiling water for 10 minutes


Crush the garlic cloves in a mortar with a pinch of salt until smooth, then add the squeeze of lemon juice.

Transfer the garlic and egg yolks to a mixing owl and whisk in the oils drop by drop with a balloon whisk. Add the egg yolks and stir to break the membrane.

Continue stirring whilst you slowly add the oils, drop by drop at first and then drizzle as the mixture thickens. When all the oil has been added, stir in the saffron infused water and season to taste with more salt and lemon juice if necessary.

Delicious with grilled squid and fish!

Source: Casa Moro - The Second Cookbook

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