Ingredients
- 3 tablespoons lemon juice
- 1/4 teaspoon saffron threads
- 3 garlic cloves, chopped
- 1 1/2 teaspoons sea salt, divided
- 1 teaspoon Dijon mustard
- 3 large egg yolks
- 1 1/3 cups canola oil
- 2/3 cup extra-virgin olive oil
Directions
- Combine lemon juice and saffron in a medium size bowl and let sit for about an hour.
- Mince garlic into a small bowl and mash to a paste with 1/2 teaspoon salt.
- Add garlic paste to the lemon juice mixture along with the remaining 1 teaspoon salt, Dijon, and egg yolks.
- Mix oils together and slowly drizzle into the bowl of ingredients while you pulse with an immersion blender.
- The aioli will be a beautiful, fluffy, smooth mayo texture when all ingredients are blended together.
- Chill until ready to serve.
Recipe slightly adjusted from Food & Wine.
Note: this recipe makes a LOT of aioli. I would likely just make a half batch next time.