The recipe of the famous aioli made with Oliviers & Co olive and garlic oil and saffron
1 teaspoon of mustard...
1 egg yolk
5 red saffron filaments
Salt, freshly ground pepper
Olive and garlic speciality
Mini crostini with olive oil.
Put the mustard, egg yolk and saffron together in a bowl. Season with salt and pepper. Drizzle the garlic olive oil over the egg yolk, whisking it a little at a time, and whip up a mayonnaise.
When the garlic is firm, stop the whisk and adjust the seasoning with salt and pepper.
Serve this sauce with olive oil mini crostini topped with fish soup, or steamed vegetables and fish.