Saffron mayonnaise
As the addition of saffron quickly yields a lot of taste and colour it is recommended to soak it in a little warm vinegar. This is sufficient, after which you can prepare the mayonnaise as usual. Makes 1l.
🍽️ Makes 1
Ingredients
| 4 | egg yolks (or 100g pasteurised egg yolk) | |
| 5 g | salt | |
| 0.5 tsp | 2.5 ml | pepper |
| 10 g | mustard | |
| 30 g | vinegar | |
| 10 | saffron threads | |
| 850 ml | oil | |
| — | lemon juice |
Instructions
- Ensure that all the ingredients are at room temperature.
- Heat the vinegar with the saffron and cool.
- Mix the egg yolks with the salt, pepper, mustard and saffron vinegar. You can do this with a whisk or a planetary mixer.
- Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
- Season with lemon juice and a little vinegar, if you wish.
Serving suggestions:
- To go with shellfish or crustaceans.
- Use in a dish with components of avocado, olives, or sweet pepper.
- Use in a dish with components of chicory, scallop, and onion.