A wonderful creamy sauce – ideal for salads, drizzling over potatoes and sweet potato and as an accompanient for fish and chicken. I love this with my crab and prawn salad too.  Using an oil like Body Balance Oil or Udo’s Oil provides additional omega 3 fats as well.

Saffron Aioli


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

Information to follow soon.


  1. Place the egg yolks, saffron and soaking water, garlic and salt and pepper in a food processor and process briefly to combine. With the machine running gradually add the oils until the mixture is emulsified.
  2. Add the lemon juice and pulse once more.
  3. Note if your mixture does not thicken you can add a spoonful of prepared mayonnaise into the food processor and switch on then gradually pour in your aioli to combine.

Did you Know?

Information to follow soon.


  • 2 egg yolks at room temperature
  • 1tsp saffron threads soaked in 2tbsp hot water
  • 4 garlic cloves, crushed
  • pinch of salt and pepper
  • 125ml virgin olive oil
  • 125ml Body Balance oil or Udo’s Oil
  • Juice of ½ lemon