Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Saffron Aioli Sauce Recipe
Aioli is a delicious garlic-based sauce that livens up many dishes. This quick, easy recipe uses saffron and cooks up quickly in a microwave.
The beauty of an aioli is it can make even the simplest of meals shine. You can pop steam-in-the-bag cauliflower into the microwave, and add on the delicious aioli. Suddenly your meal tastes as if it's from a gourmet restaurant.
If you don't have saffron, you can make this as a no-saffron version, and it will be tasty.
1 clove garlic
1 1/2 Tbsp water
1/8 tsp saffron
1/2 cup mayonnaise
1 tsp lemon juice
pinch white pepper
Start by peeling the garlic, crushing it, then mincing it. I realize garlic cloves come in a variety of sizes. This is where your love of garlic comes into play. Use a larger or smaller clove depending on how garlicky you want the end aioli to be.
In a small, microwave-proof bowl, add in the water to the minced garlic.
Saffron is an amazingly delicate spice. It is literally the delicate little stamens of crocus flowers that are hand picked. It can cost $10 for a gram of saffron. So this aioli is a wonderful way to showcase and treasure that spice. If you do have saffron available, you'll want to use a mortar and pestle. Make sure it's quite clean first. Gently grind the saffron into smaller pieces. Then add that into the garlic-water.
You want to microwave this for about 15 seconds, depending on the strength of your microwave. The saffron needs warm water to activate and release its fragrance.
Now mix in the mayo, lemon juice (fresh squeezed is best), salt, and white pepper.
This is delicious in so many ways. Use it with broccoli or cauliflower. Use it as a spread on your sandwiches. Grilled veggies and fish dishes are also delightful.
The carb count depends on primarily the mayo you use. Mayo comes in a wide range of carb values, so look at your bottle and see what you currently have. If it's high, it might be worth looking into alternatives!
Come on by the forums and let us know what you put aioli on!
| Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
Content copyright © 2013 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.