* This aioli is fantastic on grilled or sauteed fish and vegetables of any sort!
* Aioli should be made a few hours ahead of time to allow the flavors to blend. It can be kept for a couple of days in the refrigerator.


* 1/4 teaspoon saffron threads
* 2 tablespoons warm water

* 4 large egg yolks
* 1 tablespoon fresh garlic, minced
* 1 teaspoon salt
* 1 1/2 cups canola oil
* 1/4 teaspoon black pepper


* Soak the saffron in a small bowl with warm water about 15 to 20 minutes.
* Combine egg yolks, garlic, and salt in food processor, combine about 20 seconds. Slowly, drizzle in canola oil while food processor is running until thickened.
* Remove to a bowl and stir in saffron liquid and pepper. Enjoy!

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