Saffron Aioli

Name: Saffron Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 4 garlic cloves Garlic; juice of half a lemon Lemon Juice; about ⅔ cup (150 ml) Olive Oil; 1 pinch of saffron (0.1 g) Saffron; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Dominic Chapman recipe. Not affiliated with, sponsored by, or endorsed by Dominic Chapman.

DRESSING · POTATO SALAD & SEAFOOD

In the published recipe, this is the dressing for potato salad.

Dominic Chapman's saffron aioli for potato salad.

On the jar

AIOLI

Method: blend
Yield: about 1 cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 22 mlOlive Oil 150 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Garlic4 garlic cloves
Lemon Juicejuice of half a lemon
Olive Oilabout ⅔ cup (150 ml)
Saffron1 pinch of saffron (0.1 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Saffron Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Uptown Hazelnut★ STARRED KITCHENOn the jar: HAZELNUT
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Dominic Chapman works in British classics / gastropub at The Royal Oak; credentials include Michelin 1* (The Royal Oak, Paley Street, 2010, as head chef).

Adapted from a Dominic Chapman recipe (Dominic Chapman / Great British Chefs (potato salad)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dominic Chapman / Great British Chefs (potato salad) (published as “Saffron Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar