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Spices/Sauces/Rubs | |
| 1/2 teaspoon saffron threads 1/4 cup hot water 2 garlic cloves *2 egg yolks 1 cup blanched slivered almonds Kosher salt 1/2 orange, juiced 3 cups extra-virgin olive oil Water as needed, to thin | |
| Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired. | |
Unrated | |
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