Saffron Aioli
Published in Sauces
Delicious with all simple fish, meat, and chicken dishes, and with plain boiled vegetables.
Ingredients:
- 125 ml chicken stock
- ½ tsp saffron threads
- ½ tsp salt
- 2 egg yolks
- 1 slice white bread, crusts cut off, diced
- 1-3 tsp garlic, finely sliced
- 1 tsp harissa paste
- 300 ml light olive oil
Preparation:
- Soak the saffron threads in the stock for about 30 minutes.
- Add the salt and boil to reduce by about half.
- Cool slightly and pour into a processor with the eggs, bread, garlic and harissa. Blitz briefly, then, with the motor running, slowly add the oil, season to taste.
Notes:
- If harissa paste is unobtainable, use a good quality chilli paste or simply fresh or dried chillies.
- Unless the olive oil is very light it could be overpowering, so you could use half olive and half vegetable oil.
Makes about 375 ml.
