Saffron Aioli
By: Kitch-N-Chik
Published: Saturday, February 13, 2010 - 11:39am

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.