SAFFRON AIOLI
I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!
Provided by jpknight22
Categories Sauces
Time 12m
Yield 1 1/4 Cups, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
- Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
- Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
- Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.
Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3
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Vahid Sedaghat
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and it's a great way to add a little something extra to your dishes.
Aliahmed butt
[email protected]This recipe is a keeper! I love the combination of saffron and garlic. It's the perfect aioli for grilled fish or chicken.
Munisi Nkya
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of saffron. But I'm so glad I did! This aioli is amazing! The saffron flavor is subtle, but it really adds a unique depth of flavor. I've been using it on everything from grilled ch
Muhammad aabid
[email protected]I've tried a few different saffron aioli recipes, but this one is by far the best. It's so easy to make and it has a delicious, rich flavor. I highly recommend it!
Haroonshaikh Haroonshaikh
[email protected]This is one of my favorite aioli recipes. It's so flavorful and versatile. I love using it as a dipping sauce for vegetables, fish, and chicken. It's also great as a spread for sandwiches and wraps.
Zeeakzs
[email protected]I made this recipe for a party last weekend and it was a huge success! Everyone loved the saffron aioli. It's so easy to make and it's a great way to add a little something special to your dishes.
Bourezg Bozid
[email protected]This aioli is amazing! The saffron gives it a beautiful color and a unique flavor that I love. It's perfect for dipping fries, onion rings, or anything else you can think of.
Rebecca Maina
[email protected]This recipe is a game-changer! I've never had saffron aioli before, but now I'm hooked. It's so flavorful and versatile. I've used it as a dipping sauce, a spread for sandwiches, and even as a marinade for chicken.
Rj Awais
[email protected]I've been looking for a good saffron aioli recipe, and this one is definitely a keeper. It's easy to make and has a delicious, slightly tangy flavor. I love using it as a dipping sauce for fish and chicken.
Abdulbasit Suleiman
[email protected]This saffron aioli was a hit at my last party! The vibrant color and unique flavor were a big crowd-pleaser. I served it with grilled shrimp and vegetables, and it was the perfect complement to the savory dishes.