Description
A beautiful golden aioli, fragrant with saffron, lemon, and garlic, perfect as a dip or a condiment for seafood and vegetables.
Ingredients
Units
Scale
- 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