Orange-Saffron Aïoli

Coastal Living
Orange-Saffron AïoliRecipe
Howard L. Puckett
1 3/4 cups


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1 large garlic clove
1/4 cup orange juice concentrate
1/4 cup egg substitute
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon saffron threads
1/4 teaspoon salt
1 cup peanut oil
1/2 cup extra-virgin olive oil


With food processor running, drop garlic through chute; process until minced. Add juice concentrate and next 5 ingredients. With processor running, add oils in a slow, steady stream, blending until thickened. Cover and chill 2 hours. Serve with steamed shellfish.

Created date

March 2002