A beautiful golden aioli, fragrant with saffron, lemon, and garlic, is the star of this simple appetizer.
By Maya Parson
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
Maya Parson entered the world of food journalism as an ice cream taste tester for her local newspaper at age eight. She later pursued a career in cultural anthropology – happily feasting on farm cheeses, fresh corn tortillas and a lot of rice and beans during her field research in Central America. Maya eventually settled in the other “central America” – the U.S. Midwest – where she enjoys cooking with farm-fresh foods and writing about food, culture and the culinary arts. She is the editor of Edible Michiana Magazine and can also be found on her blog, Cultured Grub.