Garlic-Saffron Sauce

By David Tanis

Published December 15, 2011

Total Time
10 minutes
Rating
5(39)
Comments
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Featured in: Stew, Fresh From the Fisherman

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Ingredients

Yield:0.3 cup

  • Salt

  • Pinch of saffron, about ⅛ teaspoon

  • ¼ cup extra virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 2 tablespoons chopped parsley

  • 1 cup crustless day-old French bread, in 0.5-inch cubes

  • 2 or 3 garlic cloves

Ingredient Substitution Guide
Nutritional analysis per serving

50 grams carbs; 1051 calories; 66 grams monosaturated fat; 10 grams polyunsaturated fat; 13 grams saturated fat; 92 grams fat; 3 grams fiber; 521 milligrams sodium; 10 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together with the saffron, or mix it all in a blender.

  2. Step 2

    Gradually whisk in the olive oil to make a thick sauce. Add the lemon juice, parsley and salt. Keep the sauce at room temperature.

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Ratings

5 out of 5
39 user ratings
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Comments

CB

This was amazing with Tanis’s Fishmonger’s Stew. Would be awesome if the link for that recipe was here. Also, I probably could have eaten this sauce (more of a spread) by itself. Salty, garlicky, lemony, olive oil-y. Mmmm. Or what could this be spread on? Hmmmm.

Anne Pelak

I made this as part of the Fishmonger Stew recipe. Amazing flavor and really was a perfect finally addition to a very good recipe. The bread is important part of this simple sauce! Another note referred to the bread as “crumbs”—day old bread soaked in water does not produce crumbs.

Bagatelle

I think it would be better withoutthe bread crumbs.

Karen S.

This sauce is perfect to thicken up a stew, and really easy to make. Next time I will find some more-pungent garlic to use, that's my only suggestion for improvement!

deborah

very odd sauce when tasted alone but WOW with the Fishmonger stew

dimmerswitch

Used in David Tanis' Fishmonger Stew (splendid recipe - see link below) to stir in before serving as recipe specified. Outstanding in that dish. I was a skeptic having not made this sort of rouille styled item before but it was perfect just as written for that use. I used mortar and pestle to make it. https://body-change.today/recipes/12225-fishmongers-stew%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

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