Saffron Aioli with Vegetable Crudités Recipe

If you like garlic, this is the perfect dip for you – creamy and rich and perfect eaten with a selection of chopped vegetable crudités.



Preparation time

5 minutes


  • Small pinch saffron strands
  • 4 garlic cloves, crushed
  • 3 egg yolks
  • Large pinch freshly ground black pepper
  • Juice of half a lemon
  • 250-300ml (8fl oz- ½ pint) extra virgin olive oil
  • Chopped vegetables, to serve


1. Place the saffron in a small bowl, pour over 1 tablespoon of boiling water and leave to stand.

2. Place the garlic, egg yolks, pepper and lemon juice into a blender or food processor and blend into a paste.

3. With the blender or food processor still running, slowly add the olive oil until you have the consistency you like.

4. Stir in the water and saffron and serve with chopped vegetables.

Recipes taken from The Paleo Diet Made Easy Cookbook by Joy Skipper. Published by Hamlyn, £12.99

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