Saffron Aioli

  • Active Time 10m
  • Total Time 30m

Makes 1 cup


  • Tiny pinch saffron threads, about 20 strands
  • 1 1/2 tablespoons warm water
  • 2 large egg yolks
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Freshly ground black pepper

Companion recipe: Quick Bouillabaisse with Saffron Aioli


In a small bowl, soak the saffron threads in the warm water for 20 minutes. In a deep bowl, combine the egg yolks, garlic and salt, and whisk to combine. Very slowly, dribble in the olive oil, whisking all the time. You can add the oil a bit more quickly after about half has been absorbed, but go very slowly at first or the mayonnaise may "break."

Add the saffron and its soaking water, then use the lemon juice to swirl around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. The aioli should be made at least 4 hours before using, and will keep, refrigerated, for up to 48 hours.

Recipe created exclusively for by Brigit L. Binns.

Serving size = 1 1/2 tablespoons

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6001

nutrition information per serving

137 calories; 15g total fat; 35mg cholesterol; 50mg sodium; 0g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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