Shallot-saffron Vinaigrette Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/2 tsp: Saffron soaked in,
1/3 cup: Lemon juice,
2 tbsp: Hot water,
1 tsp: Salt,
2 1/4 cup: Shallots, slivered
1/4 tsp: Ground cumin,
6: Garlic cloves, slivered
1/4 tsp: Black pepper,
3/4 cup: Extra-virgin olive oil,
1/8 tsp: Cayenne pepper,
Directions:
Soak the saffron in hot water for 20 minutes.
In a nonreactive skillet, cook the shallots and garlic in the olive
oil until softened. Add the saffron and its soaking liquid and the
lemon juice and simmer for 4 minutes. Season with salt, cumin, black
pepper and cayenne pepper. Spoon some over grilled fish and pass the
remaining separately.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95
Source from luhu.jp
In a nonreactive skillet, cook the shallots and garlic in the olive
oil until softened. Add the saffron and its soaking liquid and the
lemon juice and simmer for 4 minutes. Season with salt, cumin, black
pepper and cayenne pepper. Spoon some over grilled fish and pass the
remaining separately.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95
Source from luhu.jp
Tags
: condiment