Saffron aioli

Saffron aioli is a rich, fragrant sauce that is perfect for sandwiches, fries, salads or as the main attraction of a grand aioli platter. Serve with your favorite vegetables, seafood, meat and crackers!

This bright, Spanish sunshine yellow aioli gets a double dose of lemon from both lemon zest and lemon juice. The saffron is bloomed in the lemon juice, resulting in an aioli full of fragrant flavor. Serve alongside our recipe for Mackerel Tortilla Española (Spanish potato omelette with mackerel). This lemony saffron aioli is also wonderful with fish and seafood. Try it as a dipping sauce for fried sardines, sardines or shrimp. Or, spread a thin layer of aioli on a cracker or crostini and top…

A recipe for a Spanish saffron aioli, or garlic mayonnaise. This is an easy blender version of aioli that uses egg yolk to help bind it.

Recipe for saffron aioli from-scratch. Perfect for serving with french fries or roasted vegetables.

A variety of recipes for wild game sauces. You'll find everything from classic to modern sauces here, useful for venison, other game as well as fish.

Taste and Texture: Garlicky, with saffron's faint honey-vanilla sweetness balanced by a light bitterness. Thick and creamy. Try with: Poached, grilled, sautéed, or roasted fin fish; scallops, shrimp, or lobster; toasted bread (as an accompaniment for fish soups); oven fries; steamed or sautéed asparagus, broccoli, or carrots; grilled veggie sandwiches.

Saffron Garlic Aioli, a velvety creamy tangy garlicky smoky and floral aioli, that is incredible good with SEAFOOD! A great Versatile creamy aioli.

"The Saffron Cookbook" captivates with interesting content and with beautiful photos. The recipes are a treat for the eye and the palate!

Saffron Garlic Aioli, a velvety creamy tangy garlicky smoky and floral aioli, that is incredible good with SEAFOOD! A great Versatile creamy 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…