Cooks' Note
The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
makes about 1 cup
Ingredients
2 large egg yolks
1 garlic clove
1/2 teaspoon saffron threads
Coarse salt and freshly ground pepper
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons fresh lemon juice
Preparation
Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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