Saffron aioli
A flavorful aioli with saffron powder and garlic, made with the immersion blender in minutes. Perfect as a dip or accompaniment to a variety of dishes.
Ingredients
- 1 super-fresh egg at room temperature
- 1 tsp. mustard
- juice of 1/4 lemon
- 3 cloves garlic
- 2 tsp. saffron powder (watch out for your clothes!)
- 150 ml rapeseed oil
- salt & pepper
Instructions
- 1
1. This will probably be the shortest recipe ever. Peel the garlic, put all the ingredients in the beaker and place the immersion blender on top. You'll soon see the texture change and a thick sauce appear.2. People always say you can only make a sauce like mayonnaise (which is the base of this recipe) if you add the oil in a thin stream and stir very well, because otherwise it will split. I've used the immersion-blender method about ten times and I can tell you I always get a lovely sauce, without it splitting. Okay, it's not strictly classical French technique, but who cares? It will be delicious!
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