Saffron and orange aioli

1 1/2 cups

Ingredients

Quantity Ingredient
¼ teaspoon Saffron threads
2 tablespoons Dry white wine
2 tablespoons Orange juice
2 teaspoons Finely grated orange zest
2 larges Egg yolks, at room temp
2 Garlic clove(s) finely minced
1 cup Plus 2 tb olive oil
Salt and pepper to taste

Directions

1. In a small saucepan, crumble the saffron into the white wine and orange juice and warm over low heat, stirring, for 2 minutes. Remove from the heat and stir in the orange zest. Steep for 15 minutes.

2. In a food processor, combine the egg yolks, garlic, and lemon juice. With the machine on, add the oil in a thin steady stream and process until thickened and emulsified. Add the saffron-orange infusion and process until blended. Season with salt and pepper and serve.

Food and Wine April 1995

Submitted By DIANE LAZARUS On 04-18-95

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