Lemon-Saffron Aioli

Lemon-Saffron Aioli

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: Makes about 2 cups

This lovely sauce can be used as a dip for seafood or enjoyed brushed on grilled chicken and fish.


  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • 1/4 teaspoon saffron stems, crumbled and dissolved in a little lemon juice
  • 6 large cloves garlic, roughly chopped (about 1/4 cup)
  • 1 tablespoon Dijon mustard
  • 1 whole egg
  • 1 egg yolk
  • 1-1/2 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt


  1. Place the lemon juice, saffron and garlic in a food processor, and process for 15 seconds.
  2. Add the Dijon mustard and pulse to combine, then add the egg, egg yolks and lemon zest and process for 15 seconds.
  3. With the machine running, slowly pour in the olive oil until emulsified.
  4. Add the salt and pulse to combine.


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