How To: Saffron ‘Aioli’

Dear Tyler,

When I had the restaurant, we used this recipe instead of plain mayonnaise for lots of things.

You loved it then, as I’m sure you would now.

Low fat or lite mayonnaise will fine for this.

I prefer and highly recommend Duke’s brand from an old southern family recipe and family run business.

Besides being family run, they make a darn good mayonnaise.

Here is how to turn Saffron Aioli into one great condiment that flavors everything very well.

Use it anywhere you would mayonnaise.

About the ingredients:

Saffron is the stamen of the crocus flower. The best quality comes from Spain and all stamen are hand-picked.

It is one of the worlds most expensive spices.

Saffron is coveted for the lovely yellow color and the exotic scent and flavor it contributes to the dishes wherever used.

I’ll do a post on Saffron later.

Aioli refers to garlic flavored mayonnaise.

However, a true Aioli is crushed garlic with olive oil. Some recipes ask for an egg yolk to assist with the emulsification of oil and garlic. Making it correctly is hard and the mixture is temperamental.

It takes a long time to make real aioli which is why mayonnaise has become a common substitute.

Yes, we will use mayonnaise in this recipe.

Saffron Aioli

1/4 cup red wine vinegar

2  Tablespoons honey

1 teaspoon each, minced garlic and minced shallot (use the microplane)

1 cup mayonnaise of your choice – I prefer Dukes.

Just don’t pick “miracle whip”!

Add the vinegar, honey, saffron, shallots and garlic to a small saute pan.

Cook the mixture down until it remains separated when a spoon is drawn through the mixture on the bottom of the pan as shown.

Cool the mixture and add it to mayonnaise

Stir it in thoroughly. The longer the saffron sits in the mixture, the more color will dissipate. Stir it in before using to evenly distribute the flavor and color.

Saffron Aioli

Store this Saffron Aioli in the refrigerator and use within a month. Use the expiration date of the mayonnaise used as your guide.

As the aioli sits, it will become more yellow. Stir the color in so there is uniform color and saffron flavor.

It is delicious!

You can use this as a dressing for steamed vegetables like broccoli, carrots, and asparagus.

If you are one to put mayonnaise on your french fries, try this instead. ;)

Yes, you can leave out the shallots, but you have eaten them and liked them.

Make Saffron Aioli in small batches so it is fresh.

I’d like to know if you remember the flavor when you taste it!

Study well.

Love You,

Mom

BTW: You can purchase a small amount of Saffron in local stores. The quantity you buy is so small it is usually packed in small bags or vials  inside much larger packages to deter theft.

Why theft? Because it is pricy and very small.

I sent you some in a small plastic bag and inside a small mason jar. (The smallest one!) Keep it in a dark cabinet away from the heat of the stove, top of fridge or dishwasher.

It will last a long time, if you keep it sealed and in the dark.

When you use it, you only need a small pinch. Just a a few stamens, 5or 6 are enough for a cup of aioli.

XO

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