Traditionally, aïoli is an emulsion of oil and garlic. When I use the term “aïoli”, it is an emulsified sauce containing oils, egg yolks, water, and flavorings, such as saffron or paprika.
Creates 1 pint.
- Pinch of saffron
- ½ lemon, juiced
- 2 egg yolks
- 1 pint neutral oil, such as grapeseed
- Iced water, as needed
In a small bowl or container, infuse the saffron threads with the lemon juice. In a food processor/Robot Coupe, add the yolks and the lemon-saffron mixture, pulse until combined. Add the oil very slowly, in a steady stream, drop by drop until an emulsified base has formed. *Add a tiny splash of iced water (1 tsp). Once the yolks and oil have formed a stable base, you can pour the rest of the oil in. Season with salt and taste/adjust.
*Adding iced water to aïoli prevents it from breaking and also it thins out the aïoli, if you don’t want your aïoli to be too thick.