Saffron and orange aioli
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Saffron threads |
| 2 | tablespoons | Dry white wine |
| 2 | tablespoons | Orange juice |
| 2 | teaspoons | Finely grated orange zest |
| 2 | larges | Egg yolks, at room temp |
| 2 | Garlic clove(s) finely minced | |
| 1 | cup | Plus 2 tb olive oil |
| Salt and pepper to taste | ||
Directions
1. In a small saucepan, crumble the saffron into the white wine and orange juice and warm over low heat, stirring, for 2 minutes. Remove from the heat and stir in the orange zest. Steep for 15 minutes.
2. In a food processor, combine the egg yolks, garlic, and lemon juice. With the machine on, add the oil in a thin steady stream and process until thickened and emulsified. Add the saffron-orange infusion and process until blended. Season with salt and pepper and serve.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95