Go Back
Print

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.

Author Olivia Mack McCool

Ingredients

  • 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

Instructions

  1. 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.