Description
A beautiful golden aioli, fragrant with saffron, lemon, and garlic, perfect as a dip or a condiment for seafood and vegetables.
Ingredients
Scale
- 1 Tablespoon hot water
- ¼ teaspoon saffron threads
- ½ cup canola oil or mild-flavored olive oil
- 1 egg yolk (preferably from a large, farm fresh egg)
- 1 Tablespoon freshly squeezed lemon juice
- 1/8 teaspoon minced garlic, approx.
- ¼ teaspoon fine sea salt, approx.
- ¼ cup 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: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0
- Sodium: 30
- Fat: 13
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
- Cholesterol: 15