Saffron Mayo From Scratch:
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- Small pinch cayenne pepper
- 1 cup canola oil
- ¼ teaspoon saffron threads
- 1 Tablespoon + 1 teaspoon lemon Juice
Grind saffron with a mortar and pestle, and then transfer to a bowl. Add the 1 teaspoon lemon juice and let soak until mixture is bright yellow, about 5 minutes. Strain, and discard the threads.
Process the egg, salt, dry mustard, and cayenne in a food processor until pale and foamy – about 1.5 minutes.
Stream in oil, very slowly at first, until emulsification takes place and the mixture starts to thicken. Gradually add 1 tablespoon lemon juice to the mix.
Stir in the saffron liquid to the mixture, by hand, a little at a time.
The finished product should be thick enough to be turned upside down without the mayonnaise falling out of its container.
Adjust the final seasoning if needed.
Semi-Homemade Saffron Mayo:
Combine soaked and strained saffron threads, garlic, lemon juice, salt, and pepper to good quality mayonnaise.
Serve Both With:
Fabulous with seafood: think atop pan seared scallops or as a dip for fried calamari and mussles. Plunge in grilled asparagus, or try it smothered on some fried potatoes.