Garlic Saffron Aioli

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Garlic Saffron Aioli

 

 I tried to pin this recipe of the Barefoot Contessa's, but it said the picture wasn't large enough. Since I really enjoyed it, I wanted the opportunity to pin it.

 Some people said it was hard to get the right consistency, but I had no problem. I saw it made on TV and the Contessa said to squeeze the excess vinegar out of the bread before putting in with the rest of the ingredients. That isn't mentioned in this recipe, and may be the reason for the difference in consistency.

She served the aioli with fingerling potatoes. I'm also looking forward to trying this on a turkey sandwich and some baked fish.

 

Ingredients

• 2 1/2 pounds fingerling potatoes, unpeeled
• Kosher salt

For the Aioli:

• 1(1/2-inch thick) slice white bread, crust removed
• 2 tablespoons Champagne or white wine vinegar
• 6 large garlic cloves, chopped
• 2 extra-large egg yolks, at room temperature
• 1/2 teaspoon grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon saffron threads
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups good olive oil
• Chives, chopped

Directions

Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.

Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. *The bread should look like a piece of dough after the vinegar is squeezed out. (see below)

 With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

* Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.