A simple, zesty homemade mayo dip with crisp bite-size vegetables is a beautiful addition to any gluten free buffet table. This gluten free appetizer is sure to become one of your favorite veggie and dip duos.
Saffron and Lime Aioli with Fresh Vegetables
MAKES ABOUT 1 CUP The aioli can be made ahead and stored airtight for up to 5 days.
- 1 egg, the fresher the better
- 1 large clove garlic, coarsely chopped
- Zest of 1 lime
- Juice of 1/2 lime
- Kosher salt
- Large pinch of saffron
- 1/2 cup grapeseed oil
- 1/4 cup olive oil
- Fresh vegetables for dipping, such as Belgian endive, green beans, sliced yellow squash, and fennel, sliced
In a small food processor or with an immersion blender, blend the egg first then add the garlic, lime zest and juice, 1/2 teaspoon salt, the saffron, and grapeseed oil and blend until emulsified. While blending, drizzle in the olive oil. If the consistency is much thicker than mayonnaise, add a few drops of water and blend again. Season to taste with salt and/or lime juice. Serve immediately with the vegetables.
Photography Heami Lee