Orange-Saffron Aïoli

Orange-Saffron Aïoli
Photo by Scott Phillips


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

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


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