Sunday, September 17, 2017

Quick Saffron Aioli

This has been a standby in the Stainer house since daughter Abigail discovered it in a Bon Apetit for a dinner party she was hosting. The year was somewhere around 2000. She told Nancy and I that her guests were licking their plates. We tried it and have made it since then.

The original version was actual an emulsion of olive olive with Dijon mustard, lemon juice, and saffron. This version does not require whisking or a ride in the food processor.


1/4 cup red wine vinegar

1 tablespoon honey

large pinch of saffron threads

1 cup mayonnaise

2 garlic cloves, minced

1 teaspoon sun dried tomato paste (for color)

salt and pepper to taste


Combine all the ingredients except the mayonnaise in a small sauce pan and gently heat while whisking to melt the honey and bloom the saffron. Allow the mixture to cool. Add to the mayonnaise and whisk to blend. Refrigerate one hour to 24 hours allow the flavors to meld.

Use the aioli to dress grilled or fried vegetables and fish. Also dresses chilled asparagus and the like.

You will lick your plate.

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