Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Tiffany Vickers Davis
Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 8 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

46 calories; fat 4.5g; mono fat 2.5g; poly fat 1.5g; carbohydrates 0.2g; sodium 90mg; calcium 1mg.
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