Saffron Orange Aioli

By now you know that mayo is our chameleon at Sub Rosa. It changes all the time. Damn, it's just too much fun to suspend some hidden flavor in this sensual emulsion. We grow our own saffron here in Dundee from the fall blooming saffron crocus and get about 100 -300 bright red threads a year. 

This saffron mayonnaise is mostly used to go over fish - poached salmon or halibut for instance.

Here's what you need for the aioli:

	1/8 tsp crumbled saffron threads
	1 Tbs. hot water
	1 clove of garlic, chopped
	1 Tbs. fresh lemon juice
	1 tsp. orange zest
	1/4 cup orange juice
	3/4 tsp. salt
	1/4 tsp. black pepper
	1 large egg yolk
	3/4 cup olive oil

Here's what you do:

Stir together saffron and water in a small bowl or ramakin until saffron begins to dissolve (threads will still be intact.) Transfer saffron mixture to a food processor or blender along with the remaining ingredients except the oil, then pulse until combined. Taste for seasoning. Transfer to a bowl, cover, and refrigerate.

If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container. Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor. With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again. It is best to prepare this the day before, to allow flavors to mingle and mellow out.

Source: Gourmet - July 2004


Sub Rosa Recipes
Classic French Sauces