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