Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Saffron Aioli for Basque Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 12, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Use this safron aioli recipe to make our Basque Salad. Ingredients 2 large egg yolks 1 garlic clove ½ teaspoon saffron threads Coarse salt and freshly ground pepper ¾ cup plus 2 tablespoons extra-virgin olive oil 2 ½ teaspoons fresh lemon juice Directions 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. Rate it Print