Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Small pinch (about 20 strands) of saffron threads
1 1/2 tablespoons warm water
2 large egg yolks
1 large clove garlic, minced
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
Preparation
Soak the saffron threads in the warm water in a small bowl for 20 minutes. Combine the egg yolks, garlic, and salt in a deep bowl and whisk to blend. You may also use a blender. Very gradually add the olive oil in a very thin stream, whisking constantly until about half of the oil has been added. Take care not to add the oil too quickly, or the aioli will separate. Add the saffron and its soaking water, then swirl the lemon juice around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. Cover and refrigerate for at least 4 hours or up to 48 hours.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
