Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Saffron Mayonnaise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Offer this subtly-flavored mayonnaise as an accompaniment to our Fruits de Mer Platter. Ingredients 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 Directions 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. 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. 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. Rate it Print