Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Orange-Saffron Aioli




Source of Recipe


Source: Cooking.com


Recipe Introduction


This is delicious on chicken sandwiches, grilled fish such as tuna, swordfish or pan-seared salmon. Serve a dollop on steamed mussels: Magnifique! For a milder version, use half the amount of garlic and saffron used in this recipe.
Adding the oil one drop at a time helps to ensure that the eggs and oil do not separate.

Cooking.com Tip: Saffron threads are the stigmas from the purple crocus. Each flower has only three which must be hand-picked and dried. This labor-intensive process makes saffron the world's most expensive spice. Fortunately, you don't need more than a few threads to provide flavor to this aioli, Risotto Milanese and paella.


List of Ingredients





1 garlic clove
2/3 cups safflower oil
2 tablespoons (or more) fresh orange juice
2 tablespoons fresh lemon juice
2 large egg yolks
1/4 teaspoon saffron threads
Grated peel of one medium orange
Mince garlic in blender.




Recipe



Whisk 1/3 cup oil, lemon juice, 2 tablespoons orange juice, egg yolks and saffron in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140 degrees F. for 3 consecutive minutes, about 9 minutes total. Cool slightly.


Transfer yolk mixture to blender with garlic. Add orange peel. Blend on high speed until mixture is well blended. With machine running, gradually add remaining 1/3 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Thin aioli with additional orange juice, if necessary. Season aioli to taste with salt and pepper.


Recipe created exclusively for Cooking.com by Shelley Handler.


Serving size = 1 tablespoon