Saffron Aioli

Name: Saffron Aioli
Ingredients: 1 cup Extra Virgin Olive Oil, Divided; 2 pinches Saffron Threads; 1/2 Tablespoons Minced Garlic; 2 whole Large Egg Yolks; 1/2 Tablespoons Dijon Mustard; 1/2 Tablespoons Lemon Juice; 1 Tablespoon Minced Parsley; 2 pinches Spanish Smoked Paprika; Kosher Salt And Black Pepper

9 ingredients

4 steps

Ingredients

1 cup Extra Virgin Olive Oil, Divided
2 pinches Saffron Threads
1/2 Tablespoons Minced Garlic
2 whole Large Egg Yolks
1/2 Tablespoons Dijon Mustard
1/2 Tablespoons Lemon Juice
1 Tablespoon Minced Parsley
2 pinches Spanish Smoked Paprika
Kosher Salt And Black Pepper

Directions

1

In a small bowl, place 1/2 cup olive oil and saffron threads. Stir and allow the saffron to steep for 15 minutes.
2

Add garlic, egg yolks, mustard and lemon juice into a blender. Pulse several times until the items have mixed together. Turn the blender on low and slowly stream in the saffron steeped olive oil. Stop to scrape down the sides and continue to blend on low and stream in the remaining olive oil. Then add the parsley and paprika and season with kosher salt and pepper as needed. Pulse to combine.
3

Refrigerate, covered for at least 30 minutes before serving.
4

Optional: Before service, sprinkle with additional parsley and a saffron threads.