Saffron Orange Aïoli Food

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SEA SCALLOPS WITH SAFFRON AIOLI



Sea Scallops with Saffron Aioli image

Provided by Claire Robinson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
1/8 teaspoon (pinch) saffron threads
1/2 cup best-quality mayonnaise
Kosher salt
2 tablespoons olive oil
12 to 16 large sea scallops
Freshly cracked black pepper

Steps:

  • Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
  • Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.

SAFFRON-GARLIC AIOLI



Saffron-Garlic Aioli image

Provided by Food Network

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

2 cloves chopped garlic
3 ounces potato, cooked and peeled
1 ounce Dijon mustard
1 pinch saffron, infused in 1 ounce red wine vinegar
1 tablespoon water
Salt and pepper, to taste
5 ounces olive oil
1 lemon, juiced

Steps:

  • Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;

SAFFRON ORANGE AïOLI



Saffron Orange Aïoli image

Categories     Condiment/Spread     Sauce     Egg     Quick & Easy     Orange     Saffron     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 10

1/8 teaspoon crumbled saffron threads
1 tablespoon hot water
1 garlic clove, chopped
1 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg yolk
3/4 cup olive oil

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.

SAFFRON AIOLI



Saffron Aioli image

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 saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!

Provided by jpknight22

Categories     Sauces

Time 12m

Yield 1 1/4 Cups, 10-12 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon lemon juice (fresh)
2 -3 garlic cloves, pressed
2 pinches saffron threads
1 teaspoon saffron
1/2 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3

SAFFRON AIOLI



Saffron Aioli image

Saffron aioli can elevate even the most basic of dishes. Serve this alongside roasted potatoes for a deliciously flavorful side.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 7

Pinch of saffron
1 tablespoon warm water
3 small garlic cloves
Coarse salt
1/2 teaspoon Dijon mustard
2 large egg yolks
1 cup extra-virgin olive oil

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.

POTATO CROQUETAS WITH SAFFRON AIOLI (SPAIN)



Potato Croquetas With Saffron Aioli (Spain) image

POSTED FOR ZAAR WORLD TOUR 5. Popular throughout Spain, tapas are appetizers. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. Although it's not necessary to dine out when craving these bite-sized eats. Just gather some friends, and serve some of Spain's tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain). The saffron aioli here provides just the right taste, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire. They are popular, so make extra. From Gourmet Magazine.

Provided by UmmBinat

Categories     Lunch/Snacks

Time 1h10m

Yield 24 Croquetas, 6 serving(s)

Number Of Ingredients 21

1 lb large boiling potato (about 2)
3 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1/4 teaspoon chopped fresh tarragon
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup flour
3/4 cup fine dry breadcrumb
about 4 cups regular olive oil (for frying)
1 pinch saffron thread (about 8 crumbled)
1/2 teaspoon hot water
1/2 cup mayonnaise
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon tomato paste
1/8 teaspoon salt
1/8 teaspoon black pepper

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).

SAFFRON AïOLI



Saffron aïoli image

Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make

Provided by Anna Glover

Categories     Condiment

Time 15m

Yield Serves 8 as a dip

Number Of Ingredients 6

pinch saffron
2 egg yolks
1 small garlic clove
1 tbsp Dijon mustard
½ lemon , juiced
200ml olive oil

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.

Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium

SAFFRON-AIOLI TOASTS



Saffron-Aioli Toasts image

Provided by Florence Fabricant

Categories     easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 clove garlic, crushed
1 pinch powdered saffron
Large pinch salt
1 tablespoon fresh lemon juice
1/3 cup mayonnaise, preferably homemade
4 slices country bread

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.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 259 milligrams, Sugar 2 grams, TransFat 0 grams

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