The Ultimate Saffron And Garlic Aioli Recipe
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Finely mince 2 cloves of garlic and add to a mortar, using a pestle pound down on the garlic until you form a paste, pinch in ½ teaspoon of saffron threads and pound down with the garlic until well incorporated
Seperate one egg yolk from the egg white and add the egg yolk to the garlic mixture (discard egg white), squeeze in 1 teaspoon of fresh lemon juice and season with sea salt and freshly cracked black pepper
Mix everything together using the pestle in a circular motion, then start slowly drizzling in ½ cup of virgin olive oil, once all the oil is incorporated you should end up with a mayonnaise like consistency, enjoy!