SAFFRON AIOLI
Saffron aioli can elevate even the most basic of dishes. Serve this alongside roasted potatoes for a deliciously flavorful side.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Place saffron in a small bowl with water; set aside.
- Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.
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[email protected]I highly recommend this saffron aioli. It's delicious and easy to make.
Sakibu Yahuza
[email protected]This recipe is a must-try for any aioli lover.
Swan lauv
[email protected]I love the versatility of this aioli. It goes well with so many different foods.
ADONGO HOLIVER
[email protected]This aioli is a game-changer! It elevates any dish it's paired with.
Sehab Ali
[email protected]I've tried many aioli recipes, but this one is by far the best.
Aiza Khan
[email protected]This aioli is so good, I could eat it with a spoon!
Raymond Quiles
[email protected]I made this aioli for a special occasion and it was a huge success. Everyone loved it!
sknyemul islam
[email protected]5 stars! This recipe is a winner!
Chris Palafox
[email protected]Perfect! This aioli is the perfect balance of creamy, tangy, and garlicky.
Lesego Noureen
[email protected]This aioli was easy to make and turned out so well! I love the bright yellow color and the subtle hint of saffron.
Jamid Raja
[email protected]I was a bit skeptical about the saffron, but it really added a unique and delicious flavor to the aioli. I'll definitely be making this again.
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[email protected]This recipe is a keeper! The aioli turned out creamy, flavorful, and had the perfect amount of saffron flavor.
Darren Pearson
[email protected]I've made this aioli several times now, and it's always a crowd-pleaser. It's so versatile, I've used it as a dip for vegetables, a spread for sandwiches, and even a sauce for fish.
Abdul Sami
[email protected]This saffron aioli was a hit at my last dinner party! The vibrant color and rich flavor were a showstopper. It paired perfectly with grilled shrimp and roasted vegetables.