Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Orange-Saffron Aïoli

Scott Phillips

Yield: Yields about 1 cup.

This sauce is tailor-made for grilled mussels, but it’s good with other shellfish, too. Omit the olives if you want a more delicate flavor.


  • 1 large orange
  • Pinch saffron, threads crumbled
  • 2 large cloves garlic, roughly chopped or grated
  • 1 tsp. Dijon mustard
  • 1 large egg yolk
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil; more as needed
  • Kosher salt
  • 1/4 cup pitted and finely chopped Niçoise olives

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 130
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 15
  • Sodium (mg): 330
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Finely grate the zest from half the orange and then juice the orange. Put 1-1/2 Tbs. of the juice in a small bowl along with the saffron, and let sit for 10 minutes.
  • In a food processor, combine the saffron mixture, orange zest, garlic, and mustard and pulse until the garlic is puréed, about 15 seconds. Add the egg yolk and process for 10 seconds. With the machine running, slowly pour the olive oil and vegetable oil through the feed tube until the sauce is thick and well combined. (If you like a thicker texture, add a little more vegetable oil.) Season to taste with salt.
  • Refrigerate the aïoli for at least 2 hours to let the flavors marry. Fold in the olives just before serving.

Make Ahead Tips

The aïoli will keep for 1 week in the refrigerator.


This recipe contains a raw egg yolk; if that’s a concern, use a pasteurized egg instead.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks