Carrots and Saffron Aioli
from Chef Todd Gray of Equinox in Washington, D.C.
carrots, peeled and blanched to aldente
1 cup mayonnaise
1 teaspoon saffron
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!