Title: Saffron and Orange Aioli
Categories: Sauce Check
Yield: 1 1/2 cups

1/4	ts	Saffron threads
2	tb	Dry white wine
2	tb	Orange juice
2	ts	Finely grated orange zest
2	lg	Egg yolks, at room temp
2		Garlic clove(s) finely minced
1	c	Plus 2 tb olive oil
		Salt and pepper to taste

1. In a small saucepan, crumble the saffron into the white wine and orange juice and warm over low heat, stirring, for 2 minutes. Remove from the heat and stir in the orange zest. Steep for 15 minutes.

2. In a food processor, combine the egg yolks, garlic, and lemon juice. With the machine on, add the oil in a thin steady stream and process until thickened and emulsified. Add the saffron-orange infusion and process until blended. Season with salt and pepper and serve.

Food and Wine April 1995

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