Saffron aioli

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.

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…

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.

Martha's saffron aioli is made by whisking together egg yolks, garlic, mustard, and olive oil. The saffron gives the a golden hue and earthy-sweet flavor.

Aioli flavored with orange and saffron is a classic pairing for a French stew like bouillabaisse. For the best flavor and color, make the aioli at least a couple of hours before the clambake to be sure the saffron completely dissolves.

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

By now everyone knows that I'm not a huge fish fan (and if you don't, check out this post), but I do love other kinds of seafood - prawns, lobster, calamari and scallops are all favorites of mine. Fortunately, Jhan loves them too. If they weren't so expensive, we'd eat them a lot more often. I wish these were fresh scallops, but I'm not even sure where you would get them in town. I am sure, however, that we couldn't afford them if we did find them. These were frozen scallops we found at…

Our traditional mayonnaise recipe is quick, easy, and foolproof since it uses the food processor. You'll need egg yolks, Dijon, lemon juice, and vegetable oil.