About 1 ¼ cups This saffron–red pepper aïoli is the perfect accompaniment to fried shellfish; Grilled Squid, Grilled Marinated Octopus; or chilled crab.
1 to 2 tablespoons lemon juice or white wine vinegar, to taste
¼ teaspoon salt
Pinch of white pepper
(Up to 1 ½ teaspoons Dijon mustard)
1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
Salt and white pepper to taste
Sub-recipe steps
Have ready a balloon whisk and a medium bowl or affix the whisk attachment to a stand mixer. Whisk together until smooth and light: 2 large egg yolks, at room temperature; 1 to 2 tablespoons lemon juice or white wine vinegar, to taste; ¼ teaspoon salt; Pinch of white pepper; (Up to 1 ½ teaspoons Dijon mustard)
If using a stand mixer, increase the speed to medium-high. Very gradually whisk in: 1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
As the mixture thickens—when about one-third of the oil has been added—whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed, stop pouring the oil and whisk vigorously before adding more. Whisk in: Salt and white pepper to taste
Serve immediately, or refrigerate for up to 1 week.
Place all the ingredients from version I in a narrow jar just wide enough to fit the end of an immersion blender (most immersion blenders come with such a jar—use it if possible). Place the end of the blender into the jar so it touches the bottom. Start the blender on medium speed, keeping it at the bottom of the jar until you can see the mixture form a vortex, thicken, and become opaque. Slowly lift the blender up and pulse it a couple times up and down to make sure all the oil is incorporated.
1 roasted red bell pepper, or 2 jarred pimiento or piquillo peppers, drained
1 dried red chile, softened in hot water for 30 minutes, or ⅛ teaspoon cayenne pepper
2 garlic cloves, minced or grated on a rasp grater
½ teaspoon saffron threads, crumbled
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Mayonnaise
1 roasted red bell pepper, or 2 jarred pimiento or piquillo peppers, drained
1 dried red chile, softened in hot water for 30 minutes, or ⅛ teaspoon cayenne pepper
2 garlic cloves, minced or grated on a rasp grater
½ teaspoon saffron threads, crumbled
Let's Cook
Step 1.
Prepare: Mayonnaise
Step 2.
Set aside. Process in a blender or food processor or pound together in a bowl or mortar to a smooth paste: 1 roasted red bell pepper, or 2 jarred pimiento or piquillo peppers, drained; 1 dried red chile, softened in hot water for 30 minutes, or ⅛ teaspoon cayenne pepper; 2 garlic cloves, minced or grated on a rasp grater; ½ teaspoon saffron threads, crumbled
Step 3.
Gently fold the mixture into the prepared mayonnaise.
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