Saffron alioli is a vibrant and flavorful condiment that has the potential to elevate any dish with its unique blend of spices and herbs. Originating from the culinary traditions of Spain, this creamy sauce is typically made with garlic, mayonnaise, olive oil, lemon juice, and the star ingredient, saffron. Its versatility allows it to be used as a dip for your favorite appetizers, as a spread for sandwiches and wraps, or as a marinade for meats. Whether you're a seasoned cook or just starting out, this culinary guide will provide you with step-by-step instructions to create the perfect saffron alioli. With the right ingredients and techniques, you'll be able to craft a delicious and aromatic sauce that will add a touch of elegance and zest to your meals.
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SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
POTATO CROQUETAS WITH SAFFRON ALIOLI
Categories Herb Potato Fry Cocktail Party Vegetarian Gourmet
Yield Makes 24 to 28 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)
Tips:
- Use fresh garlic and lemon juice for the best flavor.
- If you don't have saffron threads, you can use 1/4 teaspoon of ground saffron.
- To make the aioli ahead of time, cover it tightly and refrigerate for up to 3 days.
- Serve the aioli with grilled or roasted chicken, fish, or vegetables.
- You can also use the aioli as a spread for sandwiches or wraps.
Conclusion:
This saffron aioli recipe is easy to make and full of flavor. It's the perfect addition to any Mediterranean or Middle Eastern-inspired dish. Whether you're serving it with grilled chicken, fish, or vegetables, or using it as a spread for sandwiches or wraps, this aioli is sure to be a hit. So next time you're looking for a delicious and versatile sauce, give this saffron aioli a try. You won't be disappointed.
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