Saffron Garlic Aioli Food

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.

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:

• 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 AïOLI

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.

AïOLI

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

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 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.

GARLIC AIOLI

Steps:

• Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

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 ORANGE AïOLI

Steps:

• Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

POTATO CROQUETAS WITH SAFFRON AIOLI (SPAIN)

Steps:

• Prepare Croquetas:.
• Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
• Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
• Lightly beat 1 egg in a small bowl with a fork.
• Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
• Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
• Lightly beat remaining 2 eggs in a small bowl and set aside.
• Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
• Working in batches, roll balls in flour to coat, gently shaking off excess.
• Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a pot.
• Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
• Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
• **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
• Prepare Saffron Aioli:.
• 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.
• **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).