Garlic Mayonnaise with Saffron (Aïoli)

Aïoli is one of those magic sauces, equally at home with both fried foods and poached meats. Or, vegetables and even French fries. It is a Spanish garlic mayonnaise - aïoli requires garlic to be an aïoli - to which I’ve added some saffron for colour and flavour. Traditional aïoli uses just garlic and olive oil, but getting it to properly emulsify can be tricky; I do it occasionally, but adding an egg yolk makes things a lot easier. My advice is to use the lower end of the variable ingredients - garlic and lemon juice - the first time you make saffron aïoli.

2 cloves garlic, minced
1-2 egg yolks
2 tsp. lemon juice, freshly squeezed
1 tsp. sea salt
2 Tbsp. water, hot
1 large pinch saffron threads
¾ cup extra-virgin olive oil

Crumble the saffron threads into the hot water in a small bowl. Let them steep 10 minutes.

In the bowl of a blender, briefly buzz the garlic, lemon juice, salt and egg yolks to combine. Add the saffron and the water and buzz until smooth.

With the motor running, drizzle in the olive oil until the whole thing emulsifies into a mayonnaise-like consistency.

Taste for salt and acidity, adding a little lemon juice and salt if needed.

Serve the aioli cold. It should last in the fridge for several days.

Makes 1 cup.