Aioli is typically associated with Provence, but the sauce (a garlicky cousin of homemade mayonnaise) is found throughout Southern Europe, from France to Spain and Italy. This saffron version is fantastic with tomatoes on bread, but is also a lovely dip for crudités or potatoes. It also makes a great condiment for seafood (fish cakes!) and is a fun twist on hollandaise sauce–try it with a fried egg on crusty bread and you won’t be sorry!
Print
Saffron Aioli with Heirloom Tomatoes and Pine Nuts
- Total Time: 1 hour 20 minutes
- Yield: 8-12 servings 1x
Description
A beautiful golden aioli, fragrant with saffron, lemon, and garlic, perfect as a dip or a condiment for seafood and vegetables.
Ingredients
- 1 tbsp (15 ml) hot water
- 1/4 tsp saffron threads
- 1/2 cup (120 ml) canola oil or mild-flavored olive oil
- 1 egg yolk (preferably from a large, farm fresh egg)
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/8 tsp minced garlic, approx.
- 1/4 tsp fine sea salt, approx.
- 1/4 cup (60 ml) toasted pine nuts
- 1 baguette, sliced into approximately 24 thin rounds
- 3-4 small heirloom tomatoes, sliced into thin rounds
- Fresh basil and sea salt for garnish
Instructions
- Soak saffron threads in hot water for 10 minutes.
- Strain saffron liquid into a wide-mouth pint-size canning jar, pressing threads to extract as much of the saffron essence as you can.
- Add egg yolk and lemon juice to the jar. Blend with an immersion blender until combined.
- With the blender running, slowly drizzle in the oil until the mixture thickens and emulsifies into a smooth aioli.
- Season with salt to taste.
- Let the aioli rest in the fridge for at least an hour to allow the flavors to meld.
- Serve the aioli with sliced heirloom tomatoes and toasted pine nuts on crusty bread.
Notes
- For best results, let the aioli rest in the fridge for an hour to allow the flavors to meld.
- This aioli pairs well with crusty bread, crudités, or as a condiment for seafood.
- Try it as a twist on hollandaise sauce with a fried egg.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Spanish
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0
- Sodium: 30
- Fat: 13
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- Crispy Chicharrones with Cilantro Lime Aioli
- Ramps with Pine Nuts, Raisins, and Ricotta
- Za’atar Chicken with Green Tahini and Pine Nuts
- Spanish Tapas: How to Make Crispy Roasted Patatas Bravas
Frequently Asked Questions
Why do you soak the saffron in hot water before making the aioli?
Saffron threads need to steep in 1 tablespoon of hot water for 10 minutes to release their color and flavor. The liquid is then strained into the jar, pressing the threads to extract as much saffron essence as possible before adding the egg yolk and lemon juice.
Why does the recipe recommend resting the aioli in the fridge for at least an hour?
Both the recipe instructions and the notes emphasize letting the aioli rest in the refrigerator for at least an hour before serving. This resting time allows the saffron, lemon, garlic, and salt flavors to meld together into a more cohesive sauce. 
What other ways can this saffron aioli be used beyond the tomato appetizer?
The article describes several uses: as a dip for crudités or potatoes, as a condiment for seafood such as fish cakes, and as a twist on hollandaise sauce served with a fried egg on crusty bread. The recipe yields about 8–12 servings.
A neighbor and I were talking yesterday about the fact that we can’t find any saffron in the local markets these days. It turns out we both were looking for it so we could try this recipe…Next week I’ll make the 200 mile trek north to get some…
Just made this with the fried egg/crusty bread suggestion: SUPER YUM…couldn’t even wait the flavor-melding hour, still *fantastic*.
I can’t wait to try this. Sounds really simple and delicious…and I love the idea of this with a fried egg and crusty bread! Yum. will be trying it out soon….