Lemon Aioli

  • 1 head garlic, cloves separated and peeled
  • pinch saffron (optional)
  • 2 to 3 tbsp freshly squeezed lemon juice
  • 1 tbsp finely grated lemon zest
  • 1 cup mayonnaise
  • salt and pepper

In a small saucepan, cover garlic with water; bring to boil. Reduce heat to simmer; cover and cook until very soft, 20 to 30 minutes. Drain and pat dry. If using, stir saffron into lemon juice; set aside to dissolve, about 5 minutes. In food processor, process garlic and lemon zest; to form puree. Add mayonnaise and lemon juice mixture; process until well blended. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

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