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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Comments (4) Questions (0)


over 4 years ago nogaga

This sounds delicious!


over 4 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!


over 4 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!


over 4 years ago Sagegreen

Ooh, saffron and sherry! What an interesting pairing! This sounds full of intrigue.