Saffron Aioli Toasts Recipes

THE ULTIMATE SAFFRON AND GARLIC AIOLI RECIPE

Steps:

• 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!

SAFFRON AIOLI

Steps:

• Crumble the saffron threads into the hot water in a small bowl. Let them steep 10 minutes.
• In the bowl of a blender, briefly buzz the garlic, lemon juice, salt and egg yolks to combine. Add the saffron and the water and buzz until smooth.
• With the motor running, drizzle in the olive oil until the whole thing emulsifies into a mayonnaise-like consistency. Taste for salt and acid, adding a little lemon juice and salt if needed.
• Serve the aioli cold. It should last in the fridge for several days.

SAFFRON-AIOLI TOASTS

Steps:

• In a mortar work the garlic, saffron and salt to a paste. Stir in the lemon juice. Gradually stir this mixture into the mayonnaise, beating until smooth.
• Grill or toast the bread. Spread half of each slice with the mayonnaise mixture and serve alongside the mussels or cod.

SAFFRON AIOLI

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.

SAFFRON ALIOLI

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.

SAFFRON AIOLI

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.