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.
FOR THE AIOLI, COMBINE:
FOR THE BREAD, BRUSH:
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.
Per 2 Tbsp. aioli and 3 slices bread
% Daily Value*
Total Fat 27g 41%
Saturated Fat 4g 20%
Cholesterol 8mg 2%
Sodium 765mg 31%
Carbs 58g 19%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.