Gastronomixs

Saffron mayonnaise

As the addition of saffron quickly yields a lot of taste and colour it is recommended to soak it in a little warm vinegar. This is sufficient, after which you can prepare the mayonnaise as usual. This recipe makes 1 litre of mayonnaise.

Saffron mayonnaise

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Ingredients

4

 

egg yolks (or 100g pasteurised egg yolk)

5

g

salt

½

tsp

pepper

10

g

mustard, fine

30

g

vinegar

10

 

saffron threads

8.5

dl

oil

As needed:

 

lemon juice

Preparation method

  • Ensure that all the ingredients are at room temperature.
  • Heat the vinegar with the saffron and cool.
  • Mix the egg yolks with the salt, pepper, mustard and saffron vinegar. You can do this with a whisk or a planet mixer.
  • Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
  • Season with lemon juice and a little vinegar, if you wish.

Serving suggestions

  • To go with shellfish or crustaceans.
  • To go with cold starters, e.g. with avocado, olives or sweet peppers.

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