Cheat's Saffron Aioli (Garlic Mayonnaise)
Jarred mayonnaise flavoured with garlic and saffron is a superfast way to add flavour and richness to all kinds of vegetables, meat, seafood, potato, and rice dishes.
Don't like saffron? Leave it out to make a punchy garlic mayonnaise you can use in the same way.
Prefer to make your own mayonnaise from scratch? See the Recipe Notes below.
Ingredients
- 1 large clove garlic (skinned: add 2 cloves for a stronger taste)
- salt (to taste)
- 1 large pinch saffron threads (see Recipe Notes)
- 6 - 8 tbsp mayonnaise
- 1- 2 tsp extra virgin olive oil
- lemon juice (to taste)
- black pepper (to taste)
Instructions
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Put the garlic in a mortar along with a small pinch of salt and pound with a pestle until smooth. Add the saffron threads and pound those into the garlic.
Tip: if you don't have a pestle and mortar, use the end of a rolling pin in a suitable bowl.
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Add 2 tablespoons of mayonnaise to the mortar and stir to combine.
Stir in more mayonnaise to reach the right level of garlic and saffron flavour for you. Tip: switching to a small silicone spatula at this point makes it easier to combine the ingredients and scrape down the bowl.
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Stir in 1 tsp each of the extra virgin olive oil and lemon juice, plus a large pinch of black pepper.
Taste and add more salt, lemon, or pepper if needed. If it tastes too strong, stir in more mayonnaise.
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Can be used straight away, although it's better covered and chilled in the fridge where the flavours will develop.
Store in the fridge and eat within 3 days.
Recipe Notes
Saffron Aioli from scratch. For speed, this recipe uses bought mayonnaise. If you'd prefer to make your own from scratch then begin as per the cheat's version by pounding garlic, salt, and saffron until combined. Add the yolk of an egg and mix that in too. Now very slowly trickle in 250 ml of oil (2/3 sunflower oil and 1/3 olive oil is recommended), stirring all the time in the same direction. Taste, add pepper and lemon juice plus extra salt if necessary. If it splits, put a fresh egg yolk in another bowl and very slowly whisk in the split aioli.
How much saffron to use? People's liking for saffron will vary so use your judgement as to what a 'large' pinch is. If you're not used to it, then err on the side of less: too much saffron can give a bitter, medicinal taste.