Saffron Aioli
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Author Notes: This sauce can be used to complement so many recipes. I like to have Saffron Aioli with croquetas, scallops, and grilled shrimp wrapped with prosciutto. - Foodie-isms
Makes 1 cup
- 1 whole egg
- 1 egg yolk
- 1/2 cup olive oil
- 1 tablespoon dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon saffron
- 5 cloves of garlic
- Add all of the ingredients to a food processor (except for the oil). Process until thick while slowly add the olive oil.
- Refrigerate until ready to use.
- This recipe was entered in the contest for Your Best Use of Aioli
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almost 2 years ago nogaga
This sounds delicious!
almost 2 years ago Foodie-isms
Thank you! Your walnut aioli with anchovy and turmeric would be great on toasted baguette with a nice salad. I am getting hungry. I love food52!
almost 2 years ago Foodie-isms
I forgot to add the garlic, Sagegreen. I just made the correction to the recipe. The use of real sherry (not cooking sherry) with the saffron makes for a great flavor profile. Enjoy!
almost 2 years ago Sagegreen
Ooh, saffron and sherry! What an interesting pairing! This sounds full of intrigue.