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Saffron Aïoli

Cooks' Note

The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

2 large egg yolks
1 garlic clove
1/2 teaspoon saffron threads
Coarse salt and freshly ground pepper
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons fresh lemon juice

Preparation

  1. Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCondimentDipBasqueSpanishEuropeanSaffronHerbs & SpicesNut FreeDairy FreeGluten FreeRawVegetarianEasyQuickMake Ahead5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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