Garlic-Saffron Sauce

By David Tanis

Total Time
10 minutes
Rating
5(34)
Comments
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Featured in: City Kitchen: Stew, Fresh From the Fisherman

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Ingredients

Yield:0.3 cup
  • Salt
  • Pinch of saffron, about ⅛ teaspoon
  • ¼cup extra virgin olive oil
  • 1tablespoon freshly squeezed lemon juice
  • 2tablespoons chopped parsley
  • 1cup crustless day-old French bread, in 0.5-inch cubes
  • 2 or 3garlic cloves
Ingredient Substitution Guide
Nutritional analysis per serving (0.6000000238418579 servings)

1050 calories; 92 grams fat; 13 grams saturated fat; 0 grams trans fat; 66 grams monounsaturated fat; 10 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 521 milligrams sodium

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.

Ratings

5 out of 5
34 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.

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://approvedpromo.info/recipes/12225-fishmongers-stew%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

reallt good

This was good. Interesting to use soaked bread as a base for a sauce, rather than Mayo, cream, etc. Could adjust amount of soaked bread based on sauce consistency you are looking for. The raw garlic could get a bit harsh, use cautiously. Would make again and experiment. Went really well with fishmonger stew.

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.

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