Aioli

1. In a small bowl pour 1 tbsp of boiling water over the saffron and set aside.

2. Put the garlic, egg yolks and mustard into a food processor or blender; blitz into a paste

3. Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce.

4. When every thing's come together, add the saffron, saffron water and lemon juice; season to taste.

5. The aïoli will keep covered in the fridge for up to 2 days.

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Nutrient	Quantity
Total fats	4059.0236 g
Protein	5.3924 g
Carbohydrates	1.2206 g
Energy	35911.48 kCal
Fatty acids, total saturated 18:3 undifferentiated	30.8555 g
Water	17.7854 g
Aspartic acid	0.527 g
Calcium, Ca	84.36 mg
Lutein + zeaxanthin	371.96 g
Fatty acids, total saturated 22:0	5.2374 g
Carotene, beta	29.92 g
Niacin	0.0082 mg
Vitamin A, RAE	129.54 g
Arginine	0.3737 g
Riboflavin	0.1795 mg
Tocopherol, beta	4.472 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	12.6247 g
Glutamic acid	0.6698 g
Sodium, Na	97.32 mg
Fatty acids, total saturated 16:1 undifferentiated	51.1396 g
Total lipid (fat)	4059.0236 g
Manganese, Mn	0.0187 mg
Fructose	0.0238 g
Proline	0.2196 g
Fatty acids, total saturated 16:0	459.5774 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	0.0238 g
Choline, total	291.018 mg
Sugars, total	0.1904 g
Serine	0.4508 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	79.9183 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.119 mg
Selenium, Se	19.04 g
Ash	0.5814 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	2890.0328 g
Pantothenic acid	1.0166 mg
Phenylalanine	0.2315 g
Copper, Cu	0.0262 mg
Betaine	4.356 mg
Thiamin	0.0598 mg
Retinol	126.14 g
Methionine	0.1285 g
Iron, Fe	23.6082 mg
Carbohydrate, by difference	1.2206 g
Phosphorus, P	132.6 mg
Folate, total	49.64 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	34.0672 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	0.2842 g
Cholesterol	368.9 mg
Valine	0.3227 g
Fatty acids, total saturated 18:2 undifferentiated	396.5639 g
Glycine	0.1659 g
Carotene, alpha	12.92 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	0.0354 g
Zinc, Zn	0.782 mg
Isoleucine	0.2944 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	427.6109 g
Fatty acids, total saturated 14:1	0.0082 g
Fatty acids, total polyunsaturated 17:1	5.0625 g
Leucine	0.4757 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	490.28 IU
Folate, DFE	49.64 g
Tryptophan	0.0602 g
Phytosterols	8950.5 mg
Galactose	0.0238 g
Fatty acids, total saturated 20:0	16.7779 g
Lactose	0.0238 g
Tyrosine	0.2305 g
Vitamin B-12	0.663 g
Vitamin K (phylloquinone)	2438.338 g
Fatty acids, total saturated	562.4713 g
Histidine	0.1414 g
Fatty acids, total monounsaturated	2958.9114 g
Threonine	0.2336 g
Folate, food	49.64 g
Fatty acids, total polyunsaturated 17:0	0.9083 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	582.0522 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	1.7 mg
Lysine	0.4138 g
Potassium, K	77.56 mg
Cystine	0.0898 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	300	35802	0	4050
Egg yolk	2	109.48	1.2206	9.0236
Garlic Clove	3	0	0	0
dijon mustard	1 tablespoon	0	0	0
saffron strand	0.25 teaspoon	0	0	0