SAFFRON AIOLI
Saffron aioli can elevate even the most basic of dishes. Serve this alongside roasted potatoes for a deliciously flavorful side.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Place saffron in a small bowl with water; set aside.
- Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.
PATATAS BRAVAS WITH SAFFRON AïOLI
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel-lined baking sheet; let cool.
- Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
- Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
- Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.
SAFFRON AIOLI
I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!
Provided by jpknight22
Categories Sauces
Time 12m
Yield 1 1/4 Cups, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
- Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
- Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
- Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.
Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3
SAFFRON-GARLIC AIOLI
Provided by Food Network
Time 30m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;
ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 side dish servings
Number Of Ingredients 11
Steps:
- To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
- Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
- In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
- While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
- Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
- Put a baking sheet on the center rack and preheat for 10 minutes.
- Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
- Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
- To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
- Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
- Copyright 2001 Television Food Network, GP. All rights reserved
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
AïOLI
A creamy garlic hit, a perfect dip for steamed spring vegetables
Provided by Good Food team
Categories Canapes, Condiment, Snack, Starter
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
SEAFOOD PAELLA AND SAFFRON AIOLI
Provided by Alice Hart
Categories lunch, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
- To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until soft and golden, about 15 minutes.
- Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.
- Stir the tomatoes, peppers, bay leaves and paprika into the onion. Simmer, stirring occasionally, until no liquid remains, about 15 minutes. Add the stock, bring to a boil and pour in the rice. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
- Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes. Cover with a lid, remove from heat and rest for 5 to 10 minutes more. Scatter with parsley and cool. Serve with the saffron aioli and lemon wedges.
Nutrition Facts : @context http, Calories 779, UnsaturatedFat 37 grams, Carbohydrate 57 grams, Fat 47 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams
SAFFRON ORANGE AïOLI
Categories Condiment/Spread Sauce Egg Quick & Easy Orange Saffron Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.
SAFFRON AïOLI
Steps:
- Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.
ROAST RED MULLET WITH COURGETTE FRIES & SAFFRON AïOLI
Red mullet is such an underused fish - try it with courgette fries and a saffron aïoli on the side. This supper takes more effort, but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course
Time 1h15m
Number Of Ingredients 22
Steps:
- For the aïoli, rehydrate the saffron in 1 tbsp boiling water. In a small food processor, blitz the egg yolks, a large pinch of salt, the mustard, garlic cloves and lemon juice until emulsified. With the blades still going, very slowly pour in the extra virgin oil in steady drops, increasing to a stream once it starts emulsifying. If it splits, just add a squeeze of lemon and blitz again - it will come together. Once the olive oil is incorporated, slowly pour in the vegetable or sunflower oil, blitzing the whole time, then add the saffron and its water. Blitz until creamy, then season and chill for at least 3 hrs. Will keep for up to two days in the fridge.
- To make the fries, cut the courgettes in half widthways. Cut each half into three thick slices, and each slice into chip-like wedges, about the size and thickness of oven chips. Tip the rice and polenta flours into a bowl with ½ tsp salt, the fennel seeds and cayenne, and stir. In another bowl, whisk the egg white until frothy. Coat the courgette strips in the egg white, then dip into the flours. Lay on a plate. Heat the olive oil over a medium to high heat, then fry the courgettes until crisp and golden all over (about 4-6 mins) - you may need to do this in batches. Drain on kitchen paper and season.
- Heat oven to 180C/160C fan/gas 4. Take the fish out of the fridge 30 mins before cooking to bring it up to room temperature. Put the fennel, bay leaf, tomatoes (keeping back four tomato slices for the mullet) and red pepper in a roasting tin and season. Drizzle over a little olive oil and roast for 10 mins. Remove from the oven and pour over the vermouth. Season the fish and rub with a little olive oil, then fill their cavities with the tomato slices and thyme, and lay them on top of the fennel mix. Cover with foil and roast for 30 mins (depending on the size of the fish), then remove the foil and roast for a further 5 mins.
- Transfer the fish to a plate and allow to rest under the foil. Return the tray with the peppers and fennel to the oven, along with the courgettes, for 5 mins. Serve with the fish, aïoli and lemon wedges.
Nutrition Facts : Calories 737 calories, Fat 47 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
TORTILLA ESPANOLA WITH SAFFRON AïOLI
Provided by Jose Garces
Categories Blender Egg Onion Sauté Cocktail Party
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make aïoli:
- Preheat oven to 350°F.
- Wrap each garlic head in foil and roast until soft, about 1 hour. Unwrap and let cool. Peel cloves and set aside.
- In medium bowl, whisk together egg yolks and lemon. Set aside.
- Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.
- In blender, combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.
- Make tortilla:
- Preheat oven to 300°F
- In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.
- In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.
- In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.
SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI
Provided by Clark Frasier
Categories Food Processor Citrus Fruit Shellfish Christmas Cocktail Party Orange Seafood Scallop Saffron Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For aioli:
- Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
- For brochettes:
- Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
- Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.
SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
GRILLED ASPARAGUS WITH SAFFRON AïOLI
Provided by Bobby Flay
Categories Side Saffron Asparagus Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- For aioli:
- Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- For asparagus:
- Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.
More about "saffron aïoli recipes"
THE ULTIMATE SAFFRON AND GARLIC AIOLI RECIPE - SPAIN ON A …
From spainonafork.com
Reviews 6Total Time 15 minsEstimated Reading Time 2 mins
- Finely mince 2 cloves of garlic and add to a mortar, using a pestle pound down on the garlic until you form a paste, pinch in 1/2 teaspoon of saffron threads and pound down with the garlic until well incorporated
- Seperate one egg yolk from the egg white and add the egg yolk to the garlic mixture (discard egg white), squeeze in 1 teaspoon of fresh lemon juice and season with sea salt and freshly cracked black pepper
- Mix everything together using the pestle in a circular motion, then start slowly drizzling in 1/2 cup of virgin olive oil, once all the oil is incorporated you should end up with a mayonnaise like consistency, enjoy!
LE GRAND (SAFFRON) AïOLI RECIPE - FOOD & WINE
From foodandwine.com
Category AppetizerTotal Time 1 hr 15 mins
- Make the aïoli: Combine lemon juice and saffron in a small bowl. Let stand 15 minutes. Using flat side of a knife, mash garlic to a paste with 1/2 teaspoon salt on a cutting board. Place lemon juice mixture, garlic paste, remaining 1 teaspoon salt, Dijon, and egg yolks in the bowl of a food processor. With machine running, slowly drizzle canola oil and olive oil, alternating with splashes of cold water, into food processor until all oil is added. Spoon aïoli into a bowl and chill until ready to serve.
- Make the vegetables and shrimp: In a large pot, bring 6 quarts of water, 2 tablespoons salt, and potatoes to a boil over moderately high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Remove potatoes with a mesh skimmer and cool on a baking sheet.
- Increase heat to high and add remaining 2 tablespoons salt. When water is rapidly boiling, add asparagus and haricots verts, and cook until bright green and crisp-tender, about 3 minutes. Remove with a mesh skimmer to a bowl of ice water. Let stand until cool; drain.
- Add wine to water in pot and return to a boil. Add shrimp and cook until just opaque, 3 to 4 minutes. Remove with a mesh skimmer and rinse shrimp under cold water.
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