Saffron Mayonnaise

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

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, December 2005


  • 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


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

Cook's Notes

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.


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