Recipe information
Yield
makes about 1 cup
Ingredients
2
large egg yolks
1
garlic clove
1
/2 teaspoon saffron threads
Coarse salt and freshly ground pepper
3
/4 cup plus 2 tablespoons extra-virgin olive oil
2
1/2 teaspoons fresh lemon juice
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Preparation
Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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