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