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This mayo is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish or pork, bouillabaisse.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, June 2012


  • 1/2 teaspoon saffron threads
  • 1/4 cup boiling water, plus up to 2 tablespoons more if needed
  • 2 garlic cloves
  • Coarse salt
  • 1 cup torn white bread, crust removed
  • 1 large egg yolk, room temperature
  • 1 1/2 cups extra-virgin olive oil, divided
  • 1/4 teaspoon cayenne pepper or 2 crushed dried red chiles
  • 1/4 teaspoon sweet paprika


  1. Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.

  2. Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.

  3. Add bread to saffron water; press to absorb.

  4. Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.

  5. Stir in garlic, cayenne or chiles, and paprika, and season with salt.

Cook's Note

To store, refrigerate, covered, up to 2 days.

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