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Howard L. Puckett Photo by: Howard L. Puckett

Orange-Saffron Aïoli

Coastal Living MARCH 2002

  • Yield: 1 3/4 cups

Ingredients

  • 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

Preparation

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.

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Orange-Saffron Aïoli recipe

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