Orange-Saffron Aïoli

Orange-Saffron Aïoli
Photo by Scott Phillips


  • 2 large cloves garlic, roughly chopped or grated
  • ½ cup vegetable oil; more as needed
  • 1 tsp. Dijon mustard
  • ¼ cup pitted and finely chopped Niçoise olives
  • Pinch saffron, threads crumbled
  • Kosher salt
  • 1 large orange
  • + 2 more ingredients
    • 1 large egg yolk
    • ½ cup extra-virgin olive oil

Finely grate the zest from half the orange and then juice the orange. Put 1-1/2 Tbs. of the juice in a small bowl along with the saffron, and let sit for 10 minutes. In a food processor, combine the saffron mixture, orange zest, garlic, and mustard and pulse until the garlic is puréed, about 15 ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network