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Saffron Aioli

Saffron Aioli

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.

Cooking Light NOVEMBER 2008

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 93%
  • Fat: 3.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 0.0g
  • Carbohydrate: 0.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 118mg
  • Calcium: 0.0mg

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Saffron Aioli recipe