Saffron Aioli

Ingredients

1 egg
2 tablespoons lemon juice (30 mL
1 teaspoon Dijon mustard (5 mL)
1 teaspoon minced garlic (5 mL)
1 cup vegetable oil (375 mL)
1 pch saffron
1 teaspoon kosher salt (5 mL)
1 tablespoon chopped orange zest (15 mL)

Preparation

1
In a food processor combine the egg, lemon juice, garlic and mustard.
2
Puree until well combined, scraping down the sides of the bowl.
3
While the food processor is running, slowly pour in the vegetable oil; the mixture will thicken as it emulsifies.
4
Add the saffron, kosher salt and orange zest.
5
Store in the refrigerator for up to 4 days.

Tools

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Yield:

10.0 servings

Added:

Saturday, February 13, 2010 - 11:39am

Creator:

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