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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 1 large egg
- Pinch of dried mustard
- Coarse salt
- 1/2 cup light olive oil
- 1/2 cup canola oil
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1/4 teaspoon saffron threads
Method
- Process the egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes.
- 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).
- Add the remaining oil in a slow, steady stream, processing until incorporated.
- Gradually add 1 tablespoon of the lemon juice.
- Grind the saffron with a mortar and pestle.
- Transfer to a bowl.
- Add the remaining teaspoon lemon juice; let stand until the liquid turns yellow, 5 minutes.
- Strain; discard the saffron threads.
- Put the mayonnaise into a small bowl; drizzle in the saffron liquid, stirring.
- Season with salt, if desired.
- Cover; refrigerate until ready to serve, or overnight.
