Saffron Mayonnaise – a delicious recipe with saffron threads, egg yolks, lemon juice, water, grapeseed oil, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Stir saffron in small skillet over medium heat until slightly darker in color, about 15 seconds. Transfer to processor.
2
Whisk egg yolks, 2 tablespoons lemon juice, and 2 tablespoons water in small bowl. Set over small saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until instant-read thermometer inserted into yolk mixture registers 160u00b0F, tilting bowl as necessary to submerge bottom of thermometer, about 3 minutes. Remove bowl from over water and add yolk mixture to processor. With machine running, gradually pour grapeseed oil, then olive oil, through feed tube in thin stream, processing until mayonnaise is thick. Transfer mayonnaise to small bowl; stir in shallot and remaining 1 tablespoon lemon juice. Season to taste with salt and pepper. Can be made 2 days ahead. Cover and refrigerate.
225
kcal
Calories
20
g
Fat
6
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/8 teaspoon saffron threads, 2 large egg yolks, 3 tablespoons fresh lemon juice, divided, 2 tablespoons water, and more.
Yes, Saffron Mayonnaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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