search
Loading
|  home | feedback | help          
StarChefs
4th of July

Baby Carrots and Saffron Aioli
Recipe from Chef Todd Gray of Equinox in Washington, D.C.

Ingredients:

18 baby carrots, peeled and blanched to al’dente
1 cup mayonnaise
1 teaspoon saffron threads
12 garlic cloves
salt & pepper to taste
2 teaspoons lemon juice

In a food processor combine all ingredients, except carrots to a smooth consistency. Remove and place in a serving dish, cover & chill. When mixture has cooled lay baby carrots on top and serve!

Cook Well

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy