If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
More Great Recipes: Condiments
Your search for the best recipe is over
The best donuts—ever.
Learning to love fruit with chocolate.
We've got the summer blues.
How to throw a Genius dinner party for 30.
A better basket.