4th of July

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


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