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Saffron Aioli

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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 1 cup
Tiny pinch saffron threads, about 20 strands
1 1/2 tablespoons warm water
2 large egg yolks
1 large clove garlic, minced
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
Freshly ground black pepper
Other necessary recipes:
Quick Bouillabaisse with Saffron Aioli
In a small bowl, soak the saffron threads in the warm water for 20 minutes. In a deep bowl, combine the egg yolks, garlic, and salt, and whisk to combine. Very slowly, dribble in the olive oil, whisking all the time. You can add the oil a bit more quickly after about half has been absorbed, but go very slowly at first or the mayonnaise may "break."

Add the saffron and its soaking water, then use the lemon juice to swirl around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. The aioli should be made at least 4 hours before using, and will keep, refrigerated, for up to 48 hours.

Recipe created exclusively for by Brigit L. Binns.

Serving size = 1 1/2 tablespoons

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 cup
Calories: 137
Fat. Total: 15g
Protein: 1g
Cholesterol: 35mg
Sodium: 50mg
% Cal. from Fat: 99%
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