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.
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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.