I have always looked at Vegan and vegetarian Cooking with the thought, "why can't it be great!?" Far too often what is offered to a Vegan or Vegetarian Guest is some form of Pasta or a sauté of vegetables. In this recipe I share a great "Aioli" Style Sauce I learned from one of my Chefs. This Orange Saffron Aquafaba is Great on numerous items, Sandwiches, Grilled Vegetable Wellington (Next Video coming soon), with Crudités and more! I utilize this sauce on many non vegan or non vegetarian Items as well. Any egg Allergies requesting a Aioli or Mayo, this is the recipe you need! Gather your Mis En place (Ingredients and needed materials) and follow along!

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Ingredients:
¾ C White Wine
1 Tbsp Brunoise Shallot
1 Tbsp Minced garlic
1 tsp Saffron
1 Tbsp + 1 tsp Orange Zest
½ tsp Sugar
¼ C Aquafaba
1 ½ C Oil (Olive and Canola Blend or Grapeseed Oil)
1 tsp Dijon Mustard
¼ C Fresh Squeezed Orange Juice
2 tsp Kosher Salt

Needed Materials:
Blender
Small Sauce Pot
Container for Storage
Spoon or Whisk