• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Condiments

    Saffron Mayonnaise

    July 31, 2023 By Sara McCleary Updated July 3, 2023 - This post may contain affiliate links

    Jump to Recipe

    Homemade saffron mayonnaise has a delicious kick of saffron flavour and a gorgeous golden hue. It is the perfect accompaniment with a seafood platter or crudité platter.

    Saffron mayonnaise in a black serving dish on a black counter.

    Saffron mayonnaise is also a key ingredient in my lip smacking mussels, white wine, saffron, and bacon recipe. This mayonnaise is so tasty, you'll be forgiven when you run your finger around the bowl to finish every last drop.

    Sara xxx

    This recipe is part of my "just recipes" collection. Short intro and the recipe, simple. Please see Belly Rumbles' recipe index for more in-depth and guided recipes.

    Printable Recipe

    Saffron Mayonnaise

    Recipe Author: Sara McCleary
    Homemade saffron mayonnaise has a delicious kick of saffron flavour and a gorgeous golden hue. It is the perfect accompaniment with a seafood platter or crudité platter.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Condiment
    Cuisine French
    Servings 1 cup
    Calories 2109 kcal

    Ingredients

    • generous pinch of saffron
    • 1 egg yolk
    • 1 tablespoon Dijon mustard
    • 1 teaspoon lemon juice
    • 1 teaspoon white wine vinegar
    • 250 ml (1 cup) vegetable oil

    Instructions
     

    • Place saffron threads in a small pan over medium heat. Toast the threads for 1-2 minutes until fragrant. Remove threads from the pan and crush the with the back of a spoon to create a powder.
    • Whisk saffron, egg yolk, mustard, lemon juice, and vinegar in a medium size bowl.
    • Once combined keep whisking and gradually add the oil. Continue whisking until the oil has emulsified.
      Alternatively, you can use the immersion blender method used with my standard mayonnaise recipe.
    • Store in an airtight container in the fridge for up to 7 days.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    This recipe is not suitable to freeze.
    How to fix broken mayonnaise.
    Mayonnaise can break. By break I mean it doesn't go all thick and creamy. Instead, you have a bowl of oily liquid that didn't emulsify. Instead of starting from scratch, there are a couple of tricks you can try to save it.
    1. An Extra Egg Yolk: Place an egg yolk in a bowl. Slowly whisk in the broken mayonnaise mixture. All going well it should come together and thicken. I find simply adding an extra egg yolk to the beaker for the immersion blender and re-blending can be hit and miss.
    2. Boiling Water: Either place the broken mayonnaise in a bowl, and use a whisk, or continue with the immersion blender method. Add 3 teaspoons of boiling water to the bowl and whisk, or to the blender and blend. It should thicken and come together.
     
    Recipe Origin Notes:  This recipe is adapted from Chef Andrew McConnell's recipe that appeared in the Sydney Morning Herald's Good Weekend, September 2009.

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 2109kcalCarbohydrates: 2gProtein: 4gFat: 236gSaturated Fat: 37gPolyunsaturated Fat: 133gMonounsaturated Fat: 55gTrans Fat: 2gCholesterol: 194mgSodium: 232mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 274IUVitamin C: 2mgCalcium: 37mgIron: 1mg
    Keyword flavored mayonnaise
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    « Creamy Tomato Gin Soup
    Steamed Mussels, White Wine, Saffron & Prosciutto. »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food lover and avid traveller.

    Welcome to Belly Rumbles, my slice of the Internet.

    A space where I share family recipes and ones discovered on my foodie travel adventures.

    Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook | Threads

    © Sara McCleary and Belly Rumbles® 2009-2023

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    0 shares