Ingredients
1/8
tsp crumbled saffron threads
1
tsp finely grated fresh orange zest
1/4
cup fresh orange juice
Directions
1.
Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.
3.
The egg yolk in this recipe will not be cooked, which may be of concern if there is a problem with salmonella in your area.
4.
Aïoli can be made 1 day ahead and chilled, covered.
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