Saffron Aioli

Saffron Aioli Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Taste and Texture: Garlicky, with saffron's faint honey-vanilla sweetness balanced by a light bitterness. Thick and creamy. Try with: Poached, grilled, sautéed, or roasted fin fish; scallops, shrimp, or lobster; toasted bread (as an accompaniment for fish soups); oven fries; steamed or sautéed asparagus, broccoli, or carrots; grilled veggie sandwiches.

Yield:

Serves 8 (serving size: 1 tablespoon)

Recipe from

Nutritional Information

Calories 46
Fat 4.5 g
Satfat 0.0 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 0.0 g
Carbohydrate 0.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 90 mg
Calcium 1 mg

Ingredients

1 1/2 tablespoons water
1/8 teaspoon crushed saffron threads
1 garlic clove, minced
1/2 cup canola mayonnaise
1 teaspoon fresh lemon juice

Preparation

1. Combine the first 3 ingredients in a small microwave-safe bowl; microwave at HIGH 30 seconds. Cool slightly. Stir in mayonnaise and juice, stirring until well blended.

Note:

Saffron doesn't fully release its color, flavor, or fragrance until it blends with warm liquid, which is why you make the saffron-water blend in the microwave.

Tiffany Vickers Davis,

April 2012
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