Recipe: Saffron Tonnato Dressing (sauce 786)
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Ingredients
- 2 tsp. Worcestershire Sauce
- 2 tsp. Hot Sauce
- 2 lb. Gordon Choice Heavy-Duty Mayonnaise
- 16 oz. Primo Gusto Extra Virgin Olive Oil
- 1½ Tbsp. Markon Chives
- 4 oz. Dry White Wine
- ¼ tsp. Fresh Saffron Threads
- 4 ct. Markon Lemons
- 2 oz. IPM Nonpareil Capers, minced
- ¾ oz. Markon Ready Set Serve Peeled Fresh Garlic, minced
- 2 oz. Flat Anchovy Fillets in Olive Oil, drained
- 1 lb. Gordon Choice Chunk White Albacore Tuna in Water
Recipe Preparation
- Add the dry white wine and the saffron to a small sauce pot and allow the saffron to bloom.
- Allow the white wine saffron mixture to reduce over low heat until it’s almost dry (about 10 minutes).
- Scrape the saffron syrup and threads from the pan and add to a food processor.
- Zest the lemon, adding the zest and juice to a food processor.
- Add the capers, garlic and anchovies to the food processor. Add Tabasco, Worcestershire, drained tuna and mayonnaise.
- Purée until smooth, scraping down the sides with a rubber spatula as needed. With the food processor running, slowly drizzle in the olive oil.
- Fold in the minced chives and season with fresh cracked black pepper and salt as desired.
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