Aïoli

Aïoli

Ingrediants.
small pinch saffron strands
3 garlic cloves , crushed
2 egg yolks
1 tbsp Dijon mustard
300ml olive oil

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

Per Serving661 kcalories, protein 2g, carbohydrate 1g, fat 72 g, saturated fat 10.5g, fibre 0.2g, sugar 0.5g, salt 0.3 g

Can't have this until after the babys born.

Different to the one I make.

Aïoli
ingredients
2 garlic cloves, chopped
1 teaspoon sea or rock salt
2 egg yolks
1 cup extra virgin olive oil
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons wholegrain mustard

Method
Process garlic, salt and egg yolks in a food processor until well combined.

With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.

Stir in water, lemon juice and mustard. Cover surface with plastic wrap and refrigerate until required