Total Time
Prep 5 mins
Cook 0 mins

A creamy garlic hit, perfect for dipping steamed spring vegetables in. This goes very well with my cauliflower tempura as well.


  1. In a small bowl pour 1 tbsp of boiling water over the saffron and set aside.
  2. Put the garlic, egg yolks and mustard into a food processor or blender; blitz into a paste
  3. Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.
  4. When every thing's come together, add the saffron, saffron water and lemon juice; season to taste.
  5. The aïoli will keep covered in the fridge for up to 2 days.