Receta: Aderezo de tonnato al azafrán (salsa 786)

Name: Receta: Aderezo de tonnato al azafrán (salsa 786)
Ingredients: Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array

Ingredientes

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

Preparación de la receta

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.