Saffron Garlic Aioli Recipes

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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

THE ULTIMATE SAFFRON AND GARLIC AIOLI RECIPE



The Ultimate Saffron and Garlic Aioli Recipe image

Provided by Albert Bevia @ Spain on a Fork

Time 15m

Number Of Ingredients 7

2 cloves garlic
1/2 tsp saffron threads
1 organic egg
1 tsp lemon juice
pinch sea salt
pinch black pepper
1/2 cup virgin Spanish olive oil

Steps:

  • Finely mince 2 cloves of garlic and add to a mortar, using a pestle pound down on the garlic until you form a paste, pinch in 1/2 teaspoon of saffron threads and pound down with the garlic until well incorporated
  • Seperate one egg yolk from the egg white and add the egg yolk to the garlic mixture (discard egg white), squeeze in 1 teaspoon of fresh lemon juice and season with sea salt and freshly cracked black pepper
  • Mix everything together using the pestle in a circular motion, then start slowly drizzling in 1/2 cup of virgin olive oil, once all the oil is incorporated you should end up with a mayonnaise like consistency, enjoy!

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.;

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 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

SAFFRON ALIOLI



Saffron Alioli image

Categories     Condiment/Spread     Food Processor     Tomato     No-Cook     Quick & Easy     Mayonnaise     Saffron     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 10

Pinch of saffron threads (about 8 crumbled)
1/2 teaspoon hot water
1/2 cup mayonnaise
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon tomato paste
1/8 teaspoon salt
1/8 teaspoon black pepper

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 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.

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