- Active Time 15m
- Total Time 15m
Makes about 1 cup
This is delicious on chicken sandwiches, grilled fish, 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. Adding the oil one drop at a time helps to ensure that the eggs and oil do not separate. This recipe uses saffron threads which are the stigmas from the purple crocus. Each flower has only three which must be hand-picked and dried. This labor-intensive process makes saffron the world's most expensive spice. Fortunately, you don't need more than a few threads to provide flavor to this aioli.
- 1 garlic clove
- 2/3 cups safflower oil, divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons (or more) fresh orange juice
- 2 large egg yolks
- 1/4 teaspoon saffron threads
- Grated peel of one medium orange
- Salt and freshly ground black pepper
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 Cooking.com by Shelley Handler.
Serving size = 1 tablespoon
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
90 calories; 10g total fat; 27mg cholesterol; 1mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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