Description
Serve with grilled vegetables and seafood. Can be made two days ahead.
Ingredients
Scale
- 1 tablespoon orange juice
- 1/2 teaspoon saffron threads
- 1/2 teaspoon paprika
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon orange zest
- 1 garlic clove, minced
- Salt, according to taste
Instructions
- Bring 1 tablespoon orange juice to boil in very small saucepan. Remove from heat.
- Add saffron. Cover and let steep 15 minutes.
- Mix in all the remaining ingredients.
- Season aioli to taste with salt.
- Cover and chill in the refrigerator for an hour or so to let flavors blend.