Place 1 pinch of saffron in a small bowl
Add 25 ml of warm water. Soak 15m to extract the flavor
Put 2 egg yolks in a tall container
Add 1 tbsp of mustard
Add 2 tbsp of red wine vinegar
Season with salt and black pepper to taste
Add 100 ml of olive oil
Blend until thick and emulsified
Add the saffron water in parts, blending to incorporate. The saffron mayo is ready
Store, covered, in the refrigerator. Enjoy it as you would any other mayo!
Yield 300 g
Saffron
1 pinch
Egg Yolk
2
Mustard
1 tbsp
Red Wine Vinegar
2 tbsp
Olive Oil
100 ml
Vegetable Oil
150 ml
Warm Water
25 ml
Black Pepper Powder
To taste
Salt
To taste
Equipment
Hand Blender