– The Ultimate Saffron and Garlic Aioli Recipe –
If you´re looking for a sauce that will take just about any dish to the next level in goodness, this Saffron and Garlic Aioli Recipe will be your best friend. Loaded with so many different dimensions in flavors, easy to make and done within minutes. This saffron aioli goes great on sandwiches, with roasted potatoes, on top of fish, heck you can just dip crusty bread into it for an incredible appetizer. With the holidays around the corner, this is a sauce you want to make, as it will enhance just about any dish you put it on.
– Quality Ingredients Make the Difference –
There is no special secret to making this saffron aioli, all you need is a mortar & pestle and some high-quality ingredients. You want to use organic eggs, a good quality olive oil and of course, some good quality saffron. I´m a big fan of Golden saffron, in my opinion, one of the best saffrons money can buy. Watch the video below on How to Make this Saffron and Garlic Aioli Recipe or check out the recipe card below, which you can print. Salud!
My Favorite Equipment:
Swiss Diamond Chef´s Knife
Swiss Diamond 9.5¨ Nonstick Fry Pan
Spanish Mortar & Pestle
Watch the Video Below on How to a Make this Saffron and Garlic Aioli Recipe
The Ultimate Saffron and Garlic Aioli Recipe
Ingredients
- 2 cloves garlic
- 1/2 tsp saffron threads
- 1 organic egg
- 1 tsp lemon juice
- pinch sea salt
- pinch black pepper
- 1/2 cup virgin Spanish olive oil
Instructions
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Finely mince 2 cloves of garlic and add to a mortar, using a pestle pound down on the garlic until you form a paste, pinch in 1/2 teaspoon of saffron threads and pound down with the garlic until well incorporated
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Seperate one egg yolk from the egg white and add the egg yolk to the garlic mixture (discard egg white), squeeze in 1 teaspoon of fresh lemon juice and season with sea salt and freshly cracked black pepper
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Mix everything together using the pestle in a circular motion, then start slowly drizzling in 1/2 cup of virgin olive oil, once all the oil is incorporated you should end up with a mayonnaise like consistency, enjoy!
Recipe Notes
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Maria Teresa Legler
Haven’t tried yet, but thankful for the recipe. Will definitely try!
21 . Feb . 2022Thank you for the recipe
Spain on a Fork
Sounds great! Much love 🙂
21 . Feb . 2022Pauline
Do you use the egg white as well as the yolk. The recipe doesn’t say.
10 . Dec . 2018Thank you
Spain on a Fork
You discard the egg whites 🙂 Thanks for the comment
10 . Dec . 2018Anna | Once Upon A Food Blog
I absolutely love aioli although I’ve never tried it with saffron. One of my favourite ways to eat it is to use it as a dip for baby tomatoes.
29 . Nov . 2018Spain on a Fork
Yes it always works great as a dip, I dip crusty bread into this saffron aioli…so good!!! thanks for the comment Anna 🙂
01 . Dec . 2018