Blue cheese oat cro­quettes with saf­fron aioli

The Daily Telegraph - Saturday - - FOOD DRINK -

1 pinch of saf­fron threads 2 egg yolks

1 tsp Di­jon mus­tard

120ml ex­tra vir­gin olive oil 120ml veg­etable oil

Juice of ½ lemon

½ gar­lic clove, crushed

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