Orange-Saffron Aioli with Toasted Baguette

Side Dishes

Orange-Saffron Aioli with Toasted Baguette

Aioli flavored with orange and saffron is a classic pairing for a French stew like bouillabaisse. For the best flavor and color, make the aioli at least a couple of hours before the clambake to be sure the saffron completely dissolves.


1 cup aioli

Total Time

Print Recipe

Share Recipe




Test Kitchen Tip

Saffron is a key ingredient in this aioli — it provides a signature rich golden hue with bittersweet, grassy, and hay-like flavor. Available in several grades, saffron can get fairly expensive. While a higher price tag generally indicates a more flavorful product, it’s OK to choose one that fits your budget. Since all you’ll need is a couple of pinches, it won’t cost you an arm and a leg to get your hands on some.


Preheat broiler to high with rack 6 inches from element.

For the aioli, combine orange juice and saffron in a small bowl; let sit 10 minutes. Stir in mayonnaise, garlic, and zest. Season aioli with salt and pepper.

For the bread, brush both sides of each slice with oil and season with salt and pepper. Broil bread on a baking sheet until toasted, 12 minutes per side.

Nutritional Facts

Nutritional Facts

Per 2 Tbsp. aioli and 3 slices bread

Calories: 517

% Daily Value*

Total Fat 27g 41%

Saturated Fat 4g 20%

Cholesterol 8mg 2%

Sodium 765mg 31%

Carbs 58g 19%

Fiber 3g 12%

Protein 12g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!