Saffron Mayo is one of those indulgences that you must serve with chilled mussels. The beautiful color comes from a few strands of saffron.

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  • Course Sauces, Gravies, Sides
  • Cuisine French
  • Keyword Hors d'oeuvres
Servings Prep Time Cook Time
6 servings 10 minutes
Passive Time Total Time
10 minutes
Servings Prep Time Cook Time
6 servings 10 minutes
Passive Time Total Time
10 minutes
Tips
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.
Degree of Difficulty
Easy
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
Servings: servings
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Poach garlic cloves for 5-10 minutes in simmering water, drain and place in the bottom of an immersion blender container or blender
  3. Using a mortar and pestle, combine the saffron with the salt and grind until you have a very fine powder
  4. Separate two eggs, and add the egg yolks and saffron, salt mixture to the garlic cloves, blend to combine
  5. Add salt to taste, lemon juice or vinegar and blend again to combine
  6. Slowly add the vegetable oil in a steady stream while the blender is on, then add the olive oil,
  7. If the mayonnaise seems a little thick, add a tablespoonful of water, one tablespoonful at a time , until you have reached the desired consistency.

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