Saffron Mayonnaise

1. 1

   Process the egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes.

2. 2

   Combine the oils; with the machine running, add the oil, drop by drop, through the feed tube until the mixture begins to thicken (about 1/4 cup oil; do not stop the machine).

3. 3

   Add the remaining oil in a slow, steady stream, processing until incorporated.

4. 4

   Gradually add 1 tablespoon of the lemon juice.

5. 5

   Grind the saffron with a mortar and pestle.

6. 6

   Transfer to a bowl.

7. 7

   Add the remaining teaspoon lemon juice; let stand until the liquid turns yellow, 5 minutes.

8. 8

   Strain; discard the saffron threads.

9. 9

   Put the mayonnaise into a small bowl; drizzle in the saffron liquid, stirring.

10. 10

    Season with salt, if desired.

11. 11

    Cover; refrigerate until ready to serve, or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.