Name: Saffron Alioli
Cook time: 10 min
Total time: 10 min
Yield: Makes about 2/3 cup
Ingredients: Pinch of saffron threads (about 8 crumbled); 1/2 teaspoon hot water; 1/2 cup mayonnaise; 1 garlic clove, chopped; 1 teaspoon Dijon mustard; 1 tablespoon extra-virgin olive oil; 1 teaspoon fresh lemon juice; 1/4 teaspoon tomato paste; 1/8 teaspoon salt; 1/8 teaspoon black pepper

Alioli, a very popular Spanish sauce, goes well with almost anything—from grilled meat to vegetables to seafood. Although the authentic version is an emulsion of garlic and oil, eggs are commonly added (especially in restaurants) because they make the sauce less fragile and easier to whip up. We've made ours even easier by using store-bought mayonnaise.

This recipe is an accompaniment for Potato Croquetas .

Recipe notes

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