Saffron Aioli

By • May 23, 2011 4 Comments

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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
  1. Add all of the ingredients to a food processor (except for the oil). Process until thick while slowly add the olive oil.
  2. Refrigerate until ready to use.

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