Cooking Instructions
- Bring the saffron, vinegar and onion to a boil in a small pot, and let it roll until the mixture is reduced by half.
- When it has been reduced, pour it into a food processor and add the mustard, sugar, lemon zest and juice. Buzz well to combine, then drizzle in the olive oil slowly with the machine on.
- Test for salt, and add to taste. Buzz for a second or two more, just to combine.
- Serve at room temperature.
- 1 cup white wine vinegar
- 1/2 t. saffron threads
- 1/2 finely chopped onion or 1 finely chopped shallot
- 2 T. country style mustard
- 1 T. sugar
- Zest and juice of a lemon
- 3/4 cup olive oil
- Salt
Ingredients
| Quantity | Measurement | Title |
|---|---|---|
| 1 | total | Zest of One Lemon |
| 1 | cup(s) | White Wine Vinegar |
| 1/2 | teaspoon(s) | Saffron Thread(s) |
| 1/2 | medium | Onion(s) (or 1 Shallot) (finely chopped) |
| 2 | tablespoon(s) | Country Style Mustard |
| 1 | total | Juice of One Lemon |
| 1 | tablespoon(s) | Sugar |
| 1 | to taste | Salt |
| 3/4 | cup(s) | Vita Sana Extra Virgin Olive Oil |
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