Saffron Aioli

recipe
Saffron adds earthy flavor and a golden hue to the classic French condiment. Serve on fish, over steamed vegetables, as a sandwich spread, or as an appetizer on crostini.

Yield:

About 1 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 34
Caloriesfromfat 93 %
Fat 3.5 g
Satfat 0.1 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 0.0 g
Carbohydrate 0.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 118 mg
Calcium 0.0 mg

Ingredients

1 tablespoon warm water
Dash of saffron threads, crushed
1 cup canola mayonnaise (such as Hellmann's)
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1 large garlic clove, minced
1 tablespoon extra-virgin olive oil

Preparation

1. Combine 1 tablespoon warm water and saffron in a medium bowl, and let stand 30 minutes.

2. Add mayonnaise, vinegar, salt, and garlic to saffron mixture, stirring well with a whisk. Gradually add oil, stirring with a whisk until smooth.

James Peterson,

Cooking Light

November 2008
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