Martha Stewart Saffron Aioli

Martha Stewart saffron aioli is an easy, no cook sauce where golden threads steep in warm water. Garlic, egg yolks, Dijon mustard, and olive oil join the saffron in a mortar and pestle. It pairs with grilled summer fish and roasted vegetables for a quick dinner party.

Crusty bread and roasted potatoes turn into something special with a spoonful of this Provençal garlic sauce. Add the olive oil drop by drop at first, because rushing it breaks the emulsion.

Martha Stewart Saffron Aioli

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Course: Side DishCuisine: American, FrenchDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

250

kcal

Silky, golden sauce with a warm saffron hue, pounded by hand until thick and glossy.

Ingredients

• 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
  

Directions

• Steep the saffron: Place saffron in a small bowl with water; set aside.
• Make the garlic paste: Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate.
• Add the egg yolks and saffron water: Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate.
• Add the olive oil: 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 the 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.

Tools for this recipe

• OXO 11-inch balloon whisk, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this saffron aioli without a mortar and pestle?

Yes. Use a small food processor or a bowl and whisk. Mince the garlic with salt on a cutting board first, scraping it into a paste with the flat side of a knife. The texture will be slightly less smooth, but the flavor stays the same.

How long does homemade saffron aioli keep?

Store it in an airtight container in the refrigerator for up to 3 days. Because it contains raw egg yolks, it should not sit at room temperature for more than 2 hours. Give it a quick stir before serving if it separates slightly.

What can I serve with Martha Stewart saffron aioli?

It works well as a dip for raw vegetables, a spread on sandwiches, or a sauce alongside grilled fish and roasted lamb. Try it with steamed artichokes, crispy french fries, or dolloped on a simple tomato soup.

What should I do if my aioli breaks or looks curdled?

Start fresh with a new egg yolk in a clean bowl. Slowly whisk the broken mixture into the new yolk, a teaspoon at a time. The new yolk re-emulsifies the oil. Patience at this stage fixes it every time.

Can I use turmeric instead of saffron?

Turmeric gives a similar golden color but a very different flavor. Saffron has a floral, honey-like taste, while turmeric is earthy and peppery. If saffron is unavailable, use a small pinch of turmeric and expect a flavor shift.