Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield
Serves 8 (serving size: 1 tablespoon)

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.

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.

Chef's Notes

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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Ratings & Reviews

sjone007's Review

ehensley1
January 25, 2013
Very easy, nice sauce. Used it with pan-seared scallops.

ehensley1's Review

sjone007
January 16, 2013
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.