Saffron mayonnaise
- You can use store-bought mayonnaise, if you like; skip step 1.
- 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
Instructions:
- Process the egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 11/2 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.
- NOTE The egg in this recipe is not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.