Aioli

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

• Ready In: 5 mins
• Serves: 4

Ingredients

• 1⁄4 teaspoon saffron strand
• 3  garlic cloves, crushed
• 2  egg yolks
• 1  tablespoon Dijon mustard
• 300  ml olive oil

Directions

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.