ingredients
30g blanched flaked almonds, toasted and ground
2 cloves garlic, peeled and crushed
2 egg yolks
Pinch saffron strands
200ml Borderfields Cold Pressed Rapeseed Oil
Juice of ½ – 1 lemon
Sea salt and black pepper
method
Place the almonds and garlic in a mortar and grind until smooth. Add the egg yolk, saffron and mix. Slowly add the rapeseed oil in a thin steady stream until the mixture is emulsified and thickened.
Stir in the lemon juice and season to taste with sea salt and black pepper.
