Saffron Aioli

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 46
  • Fat: 4.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 0.0g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 90mg
  • Calcium: 1mg

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. 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.

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