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All Recipes, Sauces / November 28, 2018

The Ultimate Saffron and Garlic Aioli Recipe

 – The Ultimate Saffron and Garlic Aioli Recipe –

If you´re looking for a sauce that will take just about any dish to the next level in goodness, this Saffron and Garlic Aioli Recipe will be your best friend. Loaded with so many different dimensions in flavors, easy to make and done within minutes. This saffron aioli goes great on sandwiches, with roasted potatoes, on top of fish, heck you can just dip crusty bread into it for an incredible appetizer. With the holidays around the corner, this is a sauce you want to make, as it will enhance just about any dish you put it on.

Saffron and Garlic Aioli Recipe

– Quality Ingredients Make the Difference –

There is no special secret to making this saffron aioli, all you need is a mortar & pestle and some high-quality ingredients. You want to use organic eggs, a good quality olive oil and of course, some good quality saffron. I´m a big fan of Golden saffron, in my opinion, one of the best saffrons money can buy. Watch the video below on How to Make this Saffron and Garlic Aioli Recipe or check out the recipe card below, which you can print. Salud!

My Favorite Equipment:
Swiss Diamond Chef´s Knife
Swiss Diamond 9.5¨ Nonstick Fry Pan
Spanish Mortar & Pestle

Watch the Video Below on How to a Make this Saffron and Garlic Aioli Recipe

The Ultimate Saffron and Garlic Aioli Recipe

Prep Time 15 minutes
Total Time 15 minutes
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 cloves garlic
  • 1/2 tsp saffron threads
  • 1 organic egg
  • 1 tsp lemon juice
  • pinch sea salt
  • pinch black pepper
  • 1/2 cup virgin Spanish olive oil

Instructions

  1. 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 1/2 teaspoon of saffron threads and pound down with the garlic until well incorporated

  2. 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

  3. Mix everything together using the pestle in a circular motion, then start slowly drizzling in 1/2 cup of virgin olive oil, once all the oil is incorporated you should end up with a mayonnaise like consistency, enjoy!

Recipe Notes

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!

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4 Comments

  1. Pauline

    Do you use the egg white as well as the yolk. The recipe doesn’t say.
    Thank you

    10 . Dec . 2018
    • Spain on a Fork

      You discard the egg whites 🙂 Thanks for the comment

      10 . Dec . 2018
  2. Anna | Once Upon A Food Blog

    I absolutely love aioli although I’ve never tried it with saffron. One of my favourite ways to eat it is to use it as a dip for baby tomatoes.

    29 . Nov . 2018
    • Spain on a Fork

      Yes it always works great as a dip, I dip crusty bread into this saffron aioli…so good!!! thanks for the comment Anna 🙂

      01 . Dec . 2018

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