Chef Jon Gibson
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Saffron Citronette

Skill Level – Intermediate
Origin – Spain
Uses – Salad or Seafood

Yield – 5 cups

2C White Balsamic Vinegar
1t Saffron Threads
1 Medium Red Onion – brunoise
4T Dijon Mustard
2T Sugar
1 Lemon – zest and juice
1 Orange – zest and juice
2C Olive Oil
TT Sea Salt and Ground Black Pepper

In a small sauce pot over medium heat, place vinegar, saffron threads, and red onion and bring to a boil and continue to boil until reduced by half.
Remove from heat and stir in sugar, mustard, lemon and orange zest and juice.
Pour mixture into a food processor and blend together.
After ingredients are blended, leaving the food processor running, slowly drizzle in olive oil until the mixture is emulsified. Do not add oil too quickly or sauce will break.
When emulsified take Citronette and strain through a chinois or cheese cloth, and discard the onions and zest.
Place Citronette in a plastic container, covered and labeled or place in squeeze bottle for service.
Shelf life for Citronette is 5 days refrigerated.

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