Recipe courtesy of Denis Jaricot

Saffron-Garlic Aioli

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 1/2 cup
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2 cloves chopped garlic

3 ounces potato, cooked and peeled

1 ounce Dijon mustard

1 pinch saffron, infused in 1 ounce red wine vinegar

1 tablespoon water

Salt and pepper, to taste

5 ounces olive oil

1 lemon, juiced


  1. Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;