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Saffron Mayonnaise

You can use best-quality store-bought mayonnaise, if you like; skip step 1.

  • yield: Makes about 1 cup

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Ingredients

  • 1 large egg
  • Pinch of dried mustard
  • Coarse salt
  • 1/2 cup light olive oil
  • 1/2 cup canola oil
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/4 teaspoon saffron threads

Cook's Note

Note: The egg in this recipe is not fully cooked. Recipe should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Directions

  1. Step 1

    Process egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes. Combine oils; with machine running, add oil, drop by drop, through feed tube until mixture begins to thicken (about 1/4 cup oil; do not stop the machine). Add remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon lemon juice.

  2. Step 2

    Grind saffron with a mortar and pestle. Transfer to a bowl. Add 1 teaspoon lemon juice; let stand until liquid turns yellow, 5 minutes. Strain; discard threads.

  3. Step 3

    Put mayonnaise into a small bowl; drizzle in saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.

Source
Martha Stewart Living, December 2005

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