Homemade aioli is quick and easy to make, and the flavoring options (from herbs to spices) are endless. When using a mild spice such as saffron I sometimes find the flavor of olive oil overpowering. Making saffron the star of this recipe, I am using only mild grapeseed oil and just a small piece of garlic.
2 large egg yolks
½ small garlic clove, minced to a paste
½ teaspoon salt
1 tablespoon water
¾ cup grapeseed oil
0.2 grams saffron threads
1 tablespoon fresh lemon juice
Add egg yolks, garlic, salt and water to a food processor or blender and process until well blended.
Continue to process while slowly drizzling in grape seed oil, a little at a time.
Process until all the oil is added and the aioli is thick and fluffy.
Rub saffron threads between your fingers to break them down and stir in with lemon juice.
Makes about 1 cup.
Photography by Philip Blankenship.