Saffron Aioli Recipes

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SAFFRON AIOLI



Saffron Aioli image

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

Pinch of saffron
1 tablespoon warm water
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
2 large egg yolks
1 cup extra-virgin olive oil

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.

SAFFRON AïOLI



Saffron aïoli image

Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make

Provided by Anna Glover

Categories     Condiment

Time 15m

Yield Serves 8 as a dip

Number Of Ingredients 6

pinch saffron
2 egg yolks
1 small garlic clove
1 tbsp Dijon mustard
½ lemon , juiced
200ml olive oil

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.

Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium

PATATAS BRAVAS WITH SAFFRON AïOLI



Patatas Bravas with Saffron Aïoli image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

3 russet potatoes, cut into 1-inch chunks
Kosher salt
Vegetable oil, for frying
Large pinch of saffron
2 pasteurized egg yolks
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
Smoked paprika, for sprinkling

Steps:

  • Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel-lined baking sheet; let cool.
  • Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
  • Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
  • Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.

SAFFRON AIOLI



Saffron Aioli image

I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!

Provided by jpknight22

Categories     Sauces

Time 12m

Yield 1 1/4 Cups, 10-12 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon lemon juice (fresh)
2 -3 garlic cloves, pressed
2 pinches saffron threads
1 teaspoon saffron
1/2 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3

ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI



Roasted Sweet Potato Wedges with Saffron Aioli image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 side dish servings

Number Of Ingredients 11

3 cloves garlic, chopped
1 teaspoon kosher salt
1 large egg yolk*
1 tablespoon white wine vinegar
1 tablespoon warm water
1 tablespoon freshly squeezed lemon juice
Pinch saffron
1 1/3 cup golden-colored extra-virgin olive oil (See Cook's Note)
4 sweet potatoes (about 2 pounds), scrubbed and blemishes removed
2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
  • Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
  • In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
  • While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
  • Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
  • Put a baking sheet on the center rack and preheat for 10 minutes.
  • Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
  • Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
  • To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
  • Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
  • Copyright 2001 Television Food Network, GP. All rights reserved
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SAFFRON AIOLI



Saffron Aioli image

Since this aioli will keep in the fridge for several days, it is good to have around when you plan on eating fried food. I also like it with very simply poached meats, especially any breast from an upland game bird: turkey, pheasant, partridge, etc. It also works well with chicken or any white fish.

Provided by Hank Shaw

Categories     Condiment

Time 15m

Number Of Ingredients 7

1 or 2 minced garlic cloves
1 or 2 egg yolks
2 teaspoons lemon juice or white wine vinegar
1/2 teaspoon salt
2 tablespoons hot water
Large pinch of saffron threads
3/4 cup olive oil

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.

Nutrition Facts : Calories 150 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 234 mg, Sugar 1 g, ServingSize 1 serving

SAFFRON-GARLIC AIOLI



Saffron-Garlic Aioli image

Provided by Food Network

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

2 cloves chopped garlic
3 ounces potato, cooked and peeled
1 ounce Dijon mustard
1 pinch saffron, infused in 1 ounce red wine vinegar
1 tablespoon water
Salt and pepper, to taste
5 ounces olive oil
1 lemon, juiced

Steps:

  • Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;

BAKED YAMS WITH SAFFRON AIOLI



Baked Yams With Saffron Aioli image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

6 garnet yams or other sweet potatoes (about 8 ounces each)
3/4 cup extra-virgin olive oil
1/2 cup grapeseed oil or vegetable oil
2 whole cloves garlic, plus 1/2 small clove, finely grated
Pinch of saffron threads, crushed
Kosher salt
2 large egg yolks, at room temperature
Juice of 1/2 lemon
Chopped fresh parsley, for topping (optional)

Steps:

  • Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
  • Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
  • Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate.
  • Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.

DIRTY RICE ARANCINI WITH SAFFRON AIOLI



Dirty Rice Arancini with Saffron Aioli image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 2h40m

Yield 4 servings

Number Of Ingredients 36

4 cups chicken stock
1 pinch saffron
3 tablespoons butter
2 tablespoons olive oil
A few chicken livers, diced
A few chicken hearts, diced
1 pinch ground sage or thyme
Salt and pepper
1/4 cup sweet red vermouth
1 small chunk meaty pancetta, small diced
1/2 small onion, diced
2 cloves garlic, grated or minced
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmigiano-Reggiano
Vegetable oil, for deep-frying
1 cup all-purpose flour
4 eggs, beaten
1 cup fine breadcrumbs
1 cup cornmeal
1 cup grated pecorino
2 tablespoons finely chopped fresh parsley
1 pinch fennel pollen
1 pinch red pepper flakes
Zest of 1 orange
2 lemons, one zested and one cut into wedges, for serving
1 tablespoon olive oil
1 clove garlic, grated or minced
1 pinch lemon zest
1 pinch orange zest
1 pinch saffron
1 egg yolk
1 teaspoon Dijon mustard
3/4 to 1 cup grapeseed or safflower oil
Salt
Juice of 1/2 lemon

Steps:

  • For the dirty rice arancini: Place the chicken stock in a small pot with a fat pinch of saffron and bring to a simmer. Let simmer for a few minutes to infuse. Keep warm over low heat.
  • Melt 1 tablespoon of the butter with 1 tablespoon of the olive oil in a medium saucepan. Add the chicken livers and hearts and saute until cooked through. Deglaze the pan with the sweet vermouth and let evaporate. Remove the hearts and livers from the pan and set aside.
  • To the same pot, add the remaining tablespoon olive oil. Add the pancetta and cook until browned and crisp. Add the onions and garlic; cook for a few minutes. Add the rice and toast for another 3 to 4 minutes. Deglaze the pan with the white wine and let evaporate. Begin adding the warm stock a ladleful at a time. Cook, stirring constantly, until the rice has absorbed all of the stock before adding the next ladleful. Do this for 17 minutes. When finished, remove the risotto from the heat and stir in the chicken hearts and livers, the remaining 2 tablespoons butter and the Parmesan. Add salt and pepper to taste. Pour the risotto onto a parchment-lined baking sheet and place in the refrigerator to cool.
  • Heat the oil in a deep fryer to 350 degrees F..
  • Set up a breading station: In the first shallow dish, place the flour and season with salt and pepper. In the next dish, add the beaten eggs and a touch of water; season with salt and pepper. In the last dish, mix together the breadcrumbs, cornmeal, pecorino, parsley, fennel pollen, red pepper flakes, orange zest and lemon zest.
  • Take the cooled risotto out of the fridge, form into Ping-Pong-ball-size balls and roll tightly. Dredge the rice balls in the flour, then the egg wash and then in the breadcrumb mixture. Fry in batches until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and season with salt.
  • For the saffron aioli: Place a small skillet over medium-low heat. Add the olive oil, followed by the garlic, lemon zest, orange zest and saffron. Cook for 1 minute. Set aside to cool.
  • In a small mixing bowl, whisk together the egg yolk and mustard. Whisking constantly, slowly stream in the grapeseed oil to emulsify. When all of the oil has been added, season with salt and lemon juice. Stir in the cooled saffron mixture to combine.
  • Serve the arancini on a plate with saffron aioli and lemon wedges.

ROAST RED MULLET WITH COURGETTE FRIES & SAFFRON AïOLI



Roast red mullet with courgette fries & saffron aïoli image

Red mullet is such an underused fish - try it with courgette fries and a saffron aïoli on the side. This supper takes more effort, but it's well worth it

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course

Time 1h15m

Number Of Ingredients 22

2 red mullet (about 400g each), scaled, gutted and cleaned
½ fennel bulb , sliced
1 bay leaf
3 tomatoes , sliced
½ red pepper , sliced
120ml white vermouth
2 thyme sprigs
olive oil , for roasting
2 medium courgettes
50g rice flour
20g polenta
½ tsp ground fennel seeds
½ tsp cayenne pepper
1 large egg white
2 tbsp olive oil
pinch of saffron
2 egg yolks
½ tbsp Dijon mustard
2 garlic cloves , crushed
½ tbsp lemon juice , plus wedges to serve
1 tbsp extra virgin olive oil
150ml vegetable or sunflower oil

Steps:

  • For the aïoli, rehydrate the saffron in 1 tbsp boiling water. In a small food processor, blitz the egg yolks, a large pinch of salt, the mustard, garlic cloves and lemon juice until emulsified. With the blades still going, very slowly pour in the extra virgin oil in steady drops, increasing to a stream once it starts emulsifying. If it splits, just add a squeeze of lemon and blitz again - it will come together. Once the olive oil is incorporated, slowly pour in the vegetable or sunflower oil, blitzing the whole time, then add the saffron and its water. Blitz until creamy, then season and chill for at least 3 hrs. Will keep for up to two days in the fridge.
  • To make the fries, cut the courgettes in half widthways. Cut each half into three thick slices, and each slice into chip-like wedges, about the size and thickness of oven chips. Tip the rice and polenta flours into a bowl with ½ tsp salt, the fennel seeds and cayenne, and stir. In another bowl, whisk the egg white until frothy. Coat the courgette strips in the egg white, then dip into the flours. Lay on a plate. Heat the olive oil over a medium to high heat, then fry the courgettes until crisp and golden all over (about 4-6 mins) - you may need to do this in batches. Drain on kitchen paper and season.
  • Heat oven to 180C/160C fan/gas 4. Take the fish out of the fridge 30 mins before cooking to bring it up to room temperature. Put the fennel, bay leaf, tomatoes (keeping back four tomato slices for the mullet) and red pepper in a roasting tin and season. Drizzle over a little olive oil and roast for 10 mins. Remove from the oven and pour over the vermouth. Season the fish and rub with a little olive oil, then fill their cavities with the tomato slices and thyme, and lay them on top of the fennel mix. Cover with foil and roast for 30 mins (depending on the size of the fish), then remove the foil and roast for a further 5 mins.
  • Transfer the fish to a plate and allow to rest under the foil. Return the tray with the peppers and fennel to the oven, along with the courgettes, for 5 mins. Serve with the fish, aïoli and lemon wedges.

Nutrition Facts : Calories 737 calories, Fat 47 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

AïOLI



Aïoli image

A creamy garlic hit, a perfect dip for steamed spring vegetables

Provided by Good Food team

Categories     Canapes, Condiment, Snack, Starter

Time 5m

Number Of Ingredients 5

small pinch saffron strands
3 garlic cloves , crushed
2 egg yolks
1 tbsp Dijon mustard
300ml olive oil

Steps:

  • In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

TORTILLA ESPANOLA WITH SAFFRON AïOLI



Tortilla Espanola with Saffron Aïoli image

Provided by Jose Garces

Categories     Blender     Egg     Onion     Sauté     Cocktail Party

Yield Makes 4 servings

Number Of Ingredients 15

For Saffron Aïoli
2 whole heads garlic
3 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon saffron threads
3/4 cup canola oil
8 garlic cloves, minced
1 teaspoon salt
3/4 cup extra-virgin olive oil
For Tortilla
2 small boiling potatoes, peeled and cut into 1-inch pieces
1/4 medium onion, finely chopped
1 large garlic clove, minced
1 tablespoon vegetable oil
2 large eggs, lightly beaten

Steps:

  • Make aïoli:
  • Preheat oven to 350°F.
  • Wrap each garlic head in foil and roast until soft, about 1 hour. Unwrap and let cool. Peel cloves and set aside.
  • In medium bowl, whisk together egg yolks and lemon. Set aside.
  • Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.
  • In blender, combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.
  • Make tortilla:
  • Preheat oven to 300°F
  • In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.
  • In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.
  • In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.

GRILLED ASPARAGUS WITH SAFFRON AïOLI



Grilled Asparagus with Saffron Aïoli image

Provided by Bobby Flay

Categories     Side     Saffron     Asparagus     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Aioli
1/4 cup red wine vinegar
1 tablespoon honey
Large pinch of saffron threads
1 cup mayonnaise
2 garlic cloves, minced
Asparagus
2 pounds asparagus, trimmed
3 tablespoons olive oil
1 small red bell pepper, finely chopped

Steps:

  • For aioli:
  • Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • For asparagus:
  • Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.

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LE GRAND (SAFFRON) AïOLI RECIPE - FOOD & WINE
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  • Make the vegetables and shrimp: In a large pot, bring 6 quarts of water, 2 tablespoons salt, and potatoes to a boil over moderately high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Remove potatoes with a mesh skimmer and cool on a baking sheet.
  • Increase heat to high and add remaining 2 tablespoons salt. When water is rapidly boiling, add asparagus and haricots verts, and cook until bright green and crisp-tender, about 3 minutes. Remove with a mesh skimmer to a bowl of ice water. Let stand until cool; drain.
  • Add wine to water in pot and return to a boil. Add shrimp and cook until just opaque, 3 to 4 minutes. Remove with a mesh skimmer and rinse shrimp under cold water.
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