New This Month

Saffron Citronette

  • Yield: Makes 2 1/2 cups


  • 1 cup champagne vinegar
  • 1 teaspoon Spanish saffron
  • 1/2 medium red onion, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • Zest and juice of 1 lemon
  • 1 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. In a small saucepan, combine vinegar, saffron, and onion, and bring to a boil. Cook over high heat until reduced to one-third of the original volume. Remove from heat, and stir in mustard, sugar, and lemon zest and juice. Place mixture in the bowl of a food processor or blender, and, with the motor running, slowly drizzle in oil until mixture is emulsified. Season with salt and pepper.

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