Saffron And Orange Aioli Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
1/4 tsp: Saffron threads,
2: Garlic clove, s
2 tbsp: Dry white wine,
-finely minced,
2 tbsp: Orange juice,
1 cup: Plus 2 tb olive oil,
2 tsp: Finely grated orange zest,
Salt and pepper to taste,
2 large: Egg yolks, at room temp
Directions:
1. In a small saucepan, crumble the saffron into the white wine and
orange juice and warm over low heat, stirring, for 2 minutes. Remove
from the heat and stir in the orange zest. Steep for 15 minutes.
2. In a food processor, combine the egg yolks, garlic, and lemon
juice. With the machine on, add the oil in a thin steady stream and
process until thickened and emulsified. Add the saffron-orange
infusion and process until blended. Season with salt and pepper and
serve.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95
Source from luhu.jp
orange juice and warm over low heat, stirring, for 2 minutes. Remove
from the heat and stir in the orange zest. Steep for 15 minutes.
2. In a food processor, combine the egg yolks, garlic, and lemon
juice. With the machine on, add the oil in a thin steady stream and
process until thickened and emulsified. Add the saffron-orange
infusion and process until blended. Season with salt and pepper and
serve.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95
Source from luhu.jp