Saffron Mayo is one of those indulgences that you must serve with chilled mussels. The beautiful color comes from a few strands of saffron.
Tip : If you don't have saffron, you can substitute 1/4 tsp of turmeric to get that nice yellow color. You won't get the taste, but you will get the eye appeal.
Ingredients
- 1/4 tsnp saffron threads
- 3/4 tspn kosher salt
- 2 large egg yolks
- 1 1/2 tspn lemon juice or white wine vinegar
- 3/4 cup safflower or canola oil
- 1/4 cup olive oil
- kosher salt to taste
- 3-4 sprigs fresh parsley chopped
Instructions
- Gather all ingredients before starting recipe
- Poach garlic cloves for 5-10 minutes in simmering water, drain and place in the bottom of an immersion blender container or blender
- Using a mortar and pestle, combine the saffron with the salt and grind until you have a very fine powder
- Separate two eggs, and add the egg yolks and saffron, salt mixture to the garlic cloves, blend to combine
- Add salt to taste, lemon juice or vinegar and blend again to combine
- Slowly add the vegetable oil in a steady stream while the blender is on, then add the olive oil,
- If the mayonnaise seems a little thick, add a tablespoonful of water, one tablespoonful at a time , until you have reached the desired consistency.
