Saffron-Aioli

Name: Saffron-Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (20 g) Egg Yolk; ⅔ cup (163 ml) Sunflower Oil; 70 g Potato; 100 g Roasted Red Pe; 0.5 Fresh Chili; 1 g Saffron; about 6 Tbsp (100 ml) Chicken Stock; 2 tsp lemon juice (10 ml) Lemon Juice; about 1 clove (4 g) Garlic; about 1 tsp (7.5 g) Salt; about ½ tsp (1 g) Cayenne; Paprikapulver Paprika

Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.

SPREAD · FONDUE CHINOISE OR GRILLED FISH

In the published recipe, this is the spread for fondue chinoise.

Caminada's saffron aioli for fondue chinoise.

On the jar

AIOLI

Method: blend
Yield: about 2 cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Sunflower Oil 163 mlChicken Stock 100 mlLemon Juice 10 ml

Ingredients

Egg Yolkabout 1 yolk (20 g)
Sunflower Oil⅔ cup (163 ml)
Potato70 g
Roasted Red Pe100 g
Fresh Chili0.5
Saffron1 g
Chicken Stockabout 6 Tbsp (100 ml)
Lemon Juice2 tsp lemon juice (10 ml)
Garlicabout 1 clove (4 g)
Saltabout 1 tsp (7.5 g)
Cayenneabout ½ tsp (1 g)
PaprikaPaprikapulver

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Saffron-Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 2 national awards

Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Shallot Herb Oil Vinaigrette★★★ KITCHENOn the jar: SHALLOT HERB
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Safran-Aioli.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau Atelier (Fondue Chinoise)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andreas Caminada / GaultMillau Atelier (Fondue Chinoise) (published as “Safran-Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar