Saffron Citronette Recipes

Steps:

• In a small saucepan, combine vinegar, saffron, and onion, and bring to a boil. Cook over high heat until reduced to one-third of the original volume. Remove from heat, and stir in mustard, sugar, and lemon zest and juice. Place mixture in the bowl of a food processor or blender, and, with the motor running, slowly drizzle in oil until mixture is emulsified. Season with salt and pepper.

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.

Steps:

• Stir 1/2 tsp of salt int the lemon juice until dissolved.
• Slowly beat in the oil a little at a time.
• Season to taste with ground white pepper.
• Toss dressing with prepared vegetables.

Steps:

• Dissolve salt in vinegar; whisk in oil. Since there is nothing in a basic vinaigrette to keep it emulsified, use immediately.