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Creamy aioli topped with olive oil and fresh herbs, served in a blue bowl on a wooden surface.

Saffron Aioli Recipe: Mild Garlic Blender Aioli (Alioli)

Ben Goshawk
A saffron aioli made in a stick blender in about 10 minutes. Steeping 6-7 strands of saffron in lemon juice gives colour, and blending the garlic into that lemon juice keeps it mellow. Egg yolk and a neutral oil make the emulsion, finished with a little extra virgin olive oil.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine Mediterranean
Servings 4 Portions
Calories 443 kcal

Equipment

  • Stick blender
  • High-sided container
  • Measuring jug

Ingredients
  

  • 1 egg yolk
  • 1 large garlic clove
  • 1/2 a lemon juiced
  • 6-7 strands of saffron
  • 180 ml / 3/4 cup of a neutral tasting oil
  • 30 ml Extra virgin olive oil
  • Salt

Instructions
 

  • To a high-sided container, like a measuring cup or pint glass, add the saffron, lemon juice and salt. Leave to sit for 5 minutes to let the saffron bleed its colour.
  • Add the garlic to the container and blend with a stick blender, then add a splash of your neutral-tasting oil and blend until the garlic is fully broken down.
  • Add the egg yolk, and blend until emulsified (fully mixed together), then stream in the rest of your neutral-tasting oil slowly until emulsified.
  • Add the 30 ml extra virgin olive oil and blend until just combined. Do not over blend or the aioli will turn bitter.
  • Taste, then add water or a dash more lemon juice if needed to thin out the aioli and get to the right consistency.
  • Sprinkle parsley and a drizzle more olive oil over the top.

Video

Nutrition

Serving: 1servingCalories: 443kcalCarbohydrates: 0.8gProtein: 0.7gFat: 49.5gSaturated Fat: 4.4gCholesterol: 46mgSodium: 2mgPotassium: 14mgSugar: 0.2g
Keyword alioli, blender aioli, saffron aioli, saffron aioli recipe
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