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.
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
How to Make It
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
My boyfriend has not been that impressed with saffron in paellas so far, so I thought I'd try to broaden our horizons by making this. Followed the recipe exactly, the aioli looked super yellow, but I wasn't worred because it looks very yellow in the photo. But upon tasting it it was definitely TOO strong. Had it with roasted salmon and roasted red potatoes, but it was much too strong on either, even though we used the tiniest dabs possible, like wasabi on sushi. I threw the whole batch out the same night I made it, which stinks because I wasted half a cup of mayo and a good amount of expensive saffron.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!