This month’s recipe comes from Shirley E. A delicious sauce or dip for all your fresh summer vegetables.

           Saffron Aioli

3 tablespoons red wine vinegar
2 garlic cloves, minced
1 pinch saffron threads, crumbled
1 tablespoon honey
1 cup mayonnaise

In a small saucepan, bring vinegar and garlic to a simmer. Add saffron, stir to release its color.  Add honey; stir to dissolve.  Remove from heat.  Set aside to cool for about 10 minutes.  Whisk in mayonnaise.

        You can drizzle this sparingly over roasted vegetables, or just put a spoonful on your plate and dip the vegetables into the sauce.

        After making it once, you will find many other uses for it.