Very easy, nice sauce. Used it with pan-seared scallops.
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
More From Cooking Light
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. 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.
Saffron Aioli Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Family, Make-Ahead, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Microwave
- PUBLICATION: Cooking Light
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