Saffron Aioli

Photo: flickr user Geoff Peters 604

Ingredients

2 tablespoons lemon juice (30 mL

1 teaspoon Dijon mustard (5 mL)

1 teaspoon minced garlic (5 mL)

1 cup vegetable oil (375 mL)

1 pch saffron

1 teaspoon kosher salt (5 mL)

1 tablespoon chopped orange zest (15 mL)

In a food processor combine the egg, lemon juice, garlic and mustard.

Puree until well combined, scraping down the sides of the bowl.

While the food processor is running, slowly pour in the vegetable oil; the mixture will thicken as it emulsifies.

Add the saffron, kosher salt and orange zest.

Store in the refrigerator for up to 4 days.

10.0 servings

Saturday, February 13, 2010 - 11:39am