Saffron Aioli For Basque Salad Recipes

SAFFRON AIOLI

Steps:

• Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
• Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

BASQUE SALAD

Steps:

• Cover potatoes with water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until tender, about 15 minutes. Drain; let cool completely.
• Preheat oven to 475 degrees. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.
• Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.
• Arrange tomato slices on a platter. Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.
• Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking constantly until emulsified.
• Drizzle salad with dressing. Serve with saffron aioli and toasted baguette.

SAFFRON AIOLI

Steps:

• Crumble the saffron threads into the hot water in a small bowl. Let them steep 10 minutes.
• In the bowl of a blender, briefly buzz the garlic, lemon juice, salt and egg yolks to combine. Add the saffron and the water and buzz until smooth.
• With the motor running, drizzle in the olive oil until the whole thing emulsifies into a mayonnaise-like consistency. Taste for salt and acid, adding a little lemon juice and salt if needed.
• Serve the aioli cold. It should last in the fridge for several days.

SAFFRON AIOLI FOR BASQUE SALAD

Steps:

• Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.

POACHED SALMON SALAD WITH SAFFRON AIOLI

Steps:

• Use a pot big enough to hold the salmon and add enough water to cover the fish. Add the white wine and heat the mixture until vapors rise from its surface, but not to a boil. Slip the fish into the liquid and cook until done. Salmon is done when there is the first sign of a white substance forming on the surface of the fish. Remove the fish from the liquid, and let cool to room temperature; then cover and refrigerate.
• To make the aioli, roast the garlic head in a 350-degree oven until soft- about 45 minutes. Squeeze the pulp from the roasted garlic into a food processor. Add mustard, egg and vinegar. With the motor running slowly, add the oil 1 drop at a time and then in a gentle stream once an emulsion has started. When the oil is used up, add the saffron infusion and season with salt and pepper. If the aioli is too thick, add more water.
• Dress the greens and onion in olive oil to coat, adding a squeeze of lemon juice to taste. Season with salt and pepper. Serve the fish on top of the greens on a platter and serve the aioli on the side. .

SAFFRON ALIOLI

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.

SAFFRON ORANGE AïOLI

Steps:

• Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

SAFFRON AïOLI

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.