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Does Saffron require warm liquid to release flavor?

I thought saffron needed warm liquid to release its flavor but a NYTimes recipe for saffron aioli just has you add saffron to the egg yolks w/o pre-soaking.
Thnx much.

asked by LE BEC FIN over 2 years ago
1 answer 1117 views
Wholefoods_user_icon
added over 2 years ago

Usually any liquid will release the saffron's essence, it will happen faster in warm liquid. You might allow some extra time to "steep" the saffron in the yolk before preparing the aioli the rest of the way.