Saffron Mayonnaise

Brooke Newberry
(Photo: )

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.

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