Since this aioli will keep in the fridge for several days, it is good to have around when you plan on eating fried food. I also like it with very simply poached meats, especially any breast from an upland game bird: turkey, pheasant, partridge, etc. It also works well with chicken or any white fish.
Recipe by Hank Shaw on December 8, 2021
Prep time: PT15M
Total time: PT15M
Rating
5 stars (4 reviews)
Keywords
saffron, sauce
Ingredients
1 or 2 minced garlic cloves
1 or 2 egg yolks
2 teaspoons lemon juice or white wine vinegar
1/2 teaspoon salt
2 tablespoons hot water
Large pinch of saffron threads
3/4 cup olive oil
Categories
Condiment
Cuisine
Spanish
Steps
Crumble the saffron threads into the hot water in a small bowl. Let them steep 10 minutes.
In the bowl of a blender, briefly buzz the garlic, lemon juice, salt and egg yolks to combine. Add the saffron and the water and buzz until smooth.
With the motor running, drizzle in the olive oil until the whole thing emulsifies into a mayonnaise-like consistency. Taste for salt and acid, adding a little lemon juice and salt if needed.
Serve the aioli cold. It should last in the fridge for several days.
Nutitrion
Serving Size: 1 serving
Calories: 150 kcal
Carbohydrates: 1 g
Protein: 1 g
Fat: 17 g
Saturated Fat: 2 g
Cholesterol: 20 mg
Sodium: 234 mg
Sugar: 1 g
Reviews
Sarah on 2023-02-24 (5 stars): This sauce is amazing!
Brittany on 2022-08-10 (5 stars): When you have your husband bring you saffron from overseas trips just to make this, you know it’s good!
