3 egg yolk
3 garlic cloves
juice from half a lemon
1 pinch saffron disolved in a couple of tablespoons of boiling water
salt and pepper
100ml veg oil
50 ml extra virgin olive oil
“Wazz” all ingredients apart from the oil until it is south and lightly pale in color.
Add the oil in a slow stream making sure to incorporate the fat you already added before adding any more. We like to Use a stick blender for this, but you can also use a whisk or mortar.
We served our aioli with grilled prawns, pomegranate and lightly blanched salicorn.