2025 Oscars Tasting Menu: This Saffron Aioli is THE Substance!

The Substance is a movie set in the present day Los Angeles but with many nods to the 80’s and its hypercolor madness. In many aspects, it’s a great film. The problem? It left me queasy in several scenes. This is probably music to the ears of the director. But, I just got so grossed out that I eventually had to leave and go upstairs while my wife finished the movie. She really should have been a nurse or doctor because she can stomach odd and intimate scenes, especially with relation to the body, that I just can’t tolerate. 

One of the gross scenes, albeit way-down the gross scale as compared to others,  leads us to today’s dish. Dennis Quaid did a fantastic job capturing your typical Hollywood slimeball executive. As he was breaking some bad news to Demi Moore’s character, he was just going at a plate of prawns in the most grotesque manner. But, that was my charge. So I went and ordered some huge wild prawns, which I steamed, and served them up with this magnificent saffron aioli which also goes great with salmon, chicken, or vegetables.

Saffron Aioli

• Heavy pinch of saffron threads

• 3 tbsp freshly squeezed lemon juice

• 3 garlic cloves

• Kosher salt

• 1 tsp dijon mustard 

• 3 egg yolks, at room temperature

• 1 ⅓ cup canola oil

• ⅔ cup extra-virgin olive oil

• Small bowl of ice water

Place the saffron in a small bowl and add in the lemon juice. Whisk to combine and allow the saffron to bloom for about 15 minutes.

Meanwhile, peel the garlic and smash the cloves with a large chef’s knife. Then, mince with ½ tsp of Kosher salt and add it to the bowl of a large food processor. 

Add the mustard and egg yolks to the food processor as well as 3 pinches of Kosher salt.

Measure out the oils using one measuring cup and have the ice water at-the-ready.

Once the saffron/lemon juice has bloomed for the appropriate time, pour it into the food processor, securing the lid and removing the feeding tube. 

Start the processor. After a few seconds, start pouring in the oil mixture with the processor continuously running. 

After you’ve poured in about a 3rd of the oil mixture, splash in some ice water with your finger tips. Continue the oil/water process 2 more times. 

Once thickened and smooth (like mayonnaise), stop the processor. Serve immediately and store the remainder in a jar in the refrigerator. 

______________________________ Copyright 2025, Brendan McCann, All Rights Reserved.