Home > American Independence Day > Spread, Dip, Paste and Sauces > Baby Carrots And Saffron Aioli

Baby Carrots And Saffron Aioli

Ingredients

18 baby carrots, peeled and blanched to al’dente
1 cup mayonnaise
1 teaspoon saffron threads
12 garlic cloves
Salt and pepper to taste
2 teaspoons lemon juice


Method

In a food processor combine all ingredients, except carrots to a smooth consistency. Remove and place in a serving dish, cover & chill. When mixture has cooled lay baby carrots on top and serve!

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