You can use store-bought mayonnaise, if you like; skip step 1.
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.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
