Sandra Djohan



3 egg yolks

1/4 teaspoon of mustard

4 garlic cloves, chopped

1 tablespoon of white wine

1 teaspoon of saffron

1/2 teaspoon of cayenne pepper

1 1/2 cups of olive oil

1 tablespoon of lemon juice



  • Place the egg yolks, mustard, and garlic in a food processor and blend all the ingredients for 30 seconds until it turns into a puree.
  • Gradually add the olive oil to the puree while still blending, until you have a thick and smooth texture. When you have the desired consistency, place the saffron in the warm white wine and add to the mixture.
  • Transfer the puree to a serving bowl and taste. Season with some salt and 1 tablespoon of lemon juice.
  • Serve as a dip with crackers or it can accompany french fish soup.
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