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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
cup olive oil
tablespoon dry sherry
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