Aioli

Recipe By: Ina Garten

1 slice white bread -- crust removed (1/2-inch thick)
2 tablespoons Champagne or white wine vinegar
6 large garlic cloves -- chopped
2 extra-large egg yolks -- at room temperature
1/2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoons saffron threads
Kosher salt
Freshly ground black pepper
1 1/2 cup good olive oil
Chives -- chopped

Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2
teaspoons salt and 1/2 teaspoon pepper in the bowl of a food
processor fitted with a steel blade. Add the bread, and puree into a
paste. With the processor running, slowly pour the oil into the bowl
through the feed tube and process until it is the consistency of
thick sour cream. Place in a serving bowl.

Recipe Notes

Ina serves fingerling potatoes with this sauce as an hors d'oeuvres


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