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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


  1. 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.

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