Aioli (Kopie)

*****
Contributed by Gordon Hamersley

SERVINGS: MAKES ABOUT 1 CUP

4 garlic cloves, minced
Kosher salt
2 egg yolks
1 1/2 tablespoons fresh lemon juice
Pinch of saffron threads (optional)
1 cup olive oil
Cayenne pepper

Using the flat side of a chef's knife, crush the garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl with the egg yolks, lemon juice and saffron and whisk to blend. Slowly whisk in the olive oil in a steady stream until a creamy sauce forms. Season with salt and cayenne pepper.

From Sunday Night Stews
Published January 1997

http://www.foodandwine.com/recipes/aioli