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Orange-Saffron Aioli

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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes about 1 cup
This is delicious on chicken sandwiches, grilled fish such as tuna, swordfish or pan-seared salmon. Serve a dollop on steamed mussels: Magnifique! For a milder version, use half the amount of garlic and saffron used in this recipe.
1 garlic clove
2/3 cups safflower oil
2 tablespoons (or more) fresh orange juice
2 tablespoons fresh lemon juice
2 large egg yolks
1/4 teaspoon saffron threads
Grated peel of one medium orange
Mince garlic in blender.

Whisk 1/3 cup oil, lemon juice, 2 tablespoons orange juice, egg yolks and saffron in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140 degrees F. for 3 consecutive minutes, about 9 minutes total. Cool slightly.

Transfer yolk mixture to blender with garlic. Add orange peel. Blend on high speed until mixture is well blended. With machine running, gradually add remaining 1/3 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Thin aioli with additional orange juice, if necessary. Season aioli to taste with salt and pepper.

Recipe created exclusively for by Shelley Handler.

Serving size = 1 tablespoon

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 cup
Calories: 90
Cholesterol: 27mg
Sodium: 1mg
Carbohydrates, Total: 1g
Fat. Total: 10g
% Cal. from Fat: 100%
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