
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 pinchEgg Yolk
2Mustard
1 tbspRed Wine Vinegar
2 tbspOlive Oil
100 mlVegetable Oil
150 mlWarm Water
25 mlBlack Pepper Powder
To tasteSalt
To taste
Equipment
Hand Blender