Always check the labels of the products you use.
Method
- 1
Get started. Pour of boiling water over the (1 tbsp) saffron and keep to one side in a little bowl. Set the garlic, egg yolks plus mustard in a food processor or blender.
- 2
Step 2. Blitz in a paste plus very slowly dribble in the olive oil in order to make a thick mayonnaise-style sauce. Saffron water and lemon juice, next taste and add salt if it needs it when everything's come together tip in the saffron.
- 3
Finish. The aïoli will hold covered in the fridge for up to 2 days.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
- Low salt: 0.16 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 51 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 464 kcal |
| Protein | 1.1 g |
| Carbohydrate | 0.8 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 51.6 g |
| of which saturates | 7.5 g |
| Fibre | 0.1 g |
| Salt | 0.08 g |
Protein per 100 kcal
0.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
