Saffron Mayonnaise

1 cup

Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter.


  • 1 large egg

  • Pinch of dried mustard

  • Coarse salt

  • ½ cup light olive oil

  • ½ cup canola oil

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

  • ¼ 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

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