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Recipe Summary
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
1 cup champagne vinegar
1 teaspoon Spanish saffron
1/2 medium red onion, finely chopped
2 tablespoons Dijon mustard
1 tablespoon sugar
Zest and juice of 1 lemon
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Gallery
Recipe Summary
Yield: Makes 2 1/2 cups
Gallery
Recipe Summary
Yield: Makes 2 1/2 cups
Recipe Summary
Yield: Makes 2 1/2 cups
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 1 cup champagne vinegar
- 1 teaspoon Spanish saffron
- 1/2 medium red onion, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- Zest and juice of 1 lemon
- 1 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
Directions
In a small saucepan, combine vinegar, saffron, and onion, and bring to a boil. Cook over high heat until reduced to one-third of the original volume. Remove from heat, and stir in mustard, sugar, and lemon zest and juice. Place mixture in the bowl of a food processor or blender, and, with the motor running, slowly drizzle in oil until mixture is emulsified. Season with salt and pepper.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Saffron Citronette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Saffron Citronette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
