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Saffron Aioli for Basque Salad

Use this recipe to make our Basque Salad.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, May 2006


  • 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


  1. 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. Aioli can be refrigerated, covered, up to 2 days.

Cook's Notes

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.

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