INGREDIENTS

4 oz. Yellow Onions , minced 
1 Tbsp.  Olive Oil  
1 tsp. Fresh Garlic , minced 
1/2 tsp. Kosher Salt  
2 oz. White Wine  
6 oz.  Mayonnaise  
1/4 tsp.  Saffron Threads 
1/4 tsp. Black Pepper  

DIRECTIONS

1.) Heat the olive oil in a sauté pan over medium heat until onions begin to caramelize.

2.) Add garlic and salt; continue to sauté until garlic turns translucent.

3.) Add saffron threads and de-glaze with white wine. Continue cooking until most of the wine has evaporated.

4.) Remove from heat and cool.

5.) Place onion saffron mixture in a food processor with mayonnaise and black pepper.

6.) Puree until smooth.

7.) Remove Saffron Aioli from food processor and place in storage container.

8.) Label, date and refrigerate.