Name: Saffron Aioli
Total time: 2 h 45 min
Cuisine: French
Ingredients: 1/8 teaspoon saffron threads , crumbled, or 1/16 teaspoon powdered saffron; 1 medium clove garlic , peeled; 2 large egg yolks; 1 tablespoon lemon juice , plus 1 teaspoon; 1/8 teaspoon sugar; 1/4 teaspoon table salt; 3/4 cup olive oil

Why This Recipe Works

The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded in the mouth. A good garlic press or a rasp-style zester/grater ensured an acceptable mince. We also scaled back the quantity of garlic in our aïoli recipe—a single clove provided a pleasant, not shocking, heat.

Before You Begin

Saffron aïoli is a nice accompaniment to fish and shellfish. It also makes a flavorful garnish for fish stews such as bouillabaisse and cioppino. If necessary, remove the green germ (or stem) in the garlic before pressing or grating it; the germ will give the aïoli a bitter, hot flavor. If you do not have regular olive oil, use a blend of equal parts extra-virgin olive oil and vegetable oil. Ground white pepper is preferred because it's not as visible in the finished aïoli as black pepper, but either can be used. The aïoli will keep refrigerated in an airtight container for up to 3 days. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

If using saffron threads, in a small bowl combine saffron and 1 teaspoon boiling water; let steep 10 minutes. If using powdered saffron, set aside.

Press garlic through garlic press or grate very finely on rasp-style grater. Measure out 1 teaspoon garlic; discard remaining garlic.

In food processor, combine steeped saffron, garlic, yolks, lemon juice, sugar, salt, and pepper to taste until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, transfer finished aïoli to bowl, cover with plastic wrap, and refrigerate at least 2 hours to allow saffron flavor to bloom. If using powdered saffron, after processing, adjust seasoning with salt and pepper and stir in powdered saffron. Allow to stand for at least 20 minutes, then stir again before serving.