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"Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse..."

Ingredients: dry mustard, egg yolks, pastis...

"A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with..."

Ingredients: cider vinegar, cooking apples...

"I love this stuff and buy jars and jars of it. It's expensive, so I was excited to find it in a new cookbook my DIL had been given recently. In her blurb on the recipe, Maggie suggests it would be great over couscous, on top of grilled poultry or fish, on crackers and cheese, and we especially love it with cold meats and on sandwiches. Tomatoes..."

Ingredients: fresh ground pepper, extra virgin olive oil...

"this quick easy recipe comes from jean georges vongerichten"

Ingredients: dry white wine, kosher salt...

"A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!"

Ingredients: fresh ground black pepper, ground cayenne pepper...

"This is a sauce often used for fish. Spaniards eat a good amount of fish, so this sauce is pretty popular. When you cook fish, make this sauce, and add in the fish pan juices as the very last step of this recipe."

Ingredients: cream, fish stock...

"Beautiful, colour, aroma & flavour used in Persian foods. This is specifically called for in Iranian Chicken With Turmeric, Saffron, and Lemon Juice & Persian Rice With Barberries (Zereshk Polow). Lovely to have on hand if you enjoy saffron. So far I have just made an amount to use immediately in whatever it is I am making. Idea gleaned from http://mypersiankitchen.com"

Ingredients: saffron, water, white sugar...

"This is a saffron cream souce I found elsewhere on the internet, I didn't really see any recipes I liked on here so I went to look elsewhere to find one. I found this one, tried it and it is great. I figured I would share it here since the place I found it didn't exactly have an easy way of printing it. This is great for crab cakes, salmon..."

Ingredients: dry white wine, heavy cream...

"A wonderful accompaniment to poached lobster or grilled fish or chicken. Coutesy Skye Gyngell."

Ingredients: fresh ground black pepper, prawn shells...

"I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods...."

Ingredients: lemon juice, mayonnaise...

"This can accompany recipe #xxxxx or serve it with roasted red potatoes, veggies, or crab cakes. It takes just minutes to make. From Gourmet."

Ingredients: Dijon mustard, extra virgin olive oil...

"A quick and easy mayo, from the Food Network

I haven't made this yet, it is being posted by request.
I am not sure of the number of servings, it would depend on how you were using it."

Ingredients: mayonnaise, white wine...

"AARP 2005"

Ingredients: mangoes, red chilies, saffron...

"Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue."

Ingredients: serrano chilies, Dijon mustard...