Saffron Aioli – Christine Bailey
A wonderful creamy sauce – ideal for salads, drizzling over potatoes and sweet potato and as an accompanient for fish and chicken. I love this with my crab and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 2 egg yolks at room temperature
- 1tsp saffron threads soaked in 2tbsp hot water
- 4 garlic cloves, crushed
- pinch of salt and pepper
- 125ml virgin olive oil
- 125ml Body Balance oil or Udo’s Oil
- Juice of ½ lemon
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