I thought saffron needed warm liquid to release its flavor but a NYTimes recipe for saffron aioli just has you add saffron to the egg yolks w/o pre-soaking.
Usually any liquid will release the saffron's essence, it will happen faster in warm liquid. You might allow some extra time to "steep" the saffron in the yolk before preparing the aioli the rest of the way.
Please enter a valid email address.
Well played. You deserve a cookie.
Cue the tears and the hugs.
Best of Summer Camp Week
Muffin top cookies!
Our Shop Team's Picks
Recipes You Loved
Our Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.