Garlic and Saffron Mayonnaise

PORTIONS: 1 CUP
Garlic and Saffron Mayonnaise – created on the CHEF CHEF app for iOS Rivera (Joshua Rivera)

BY

Rivera

Joshua Rivera
0
0
5 years ago
2 cloves garlic, peeled
Kosher salt
1 large egg yolk, at room temperature
1 teaspoon lemon juice
1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
1 teaspoon breadcrumbs
Cayenne pepper
Freshly ground black pepper
1 cup extra-virgin olive oil

Preparation

1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.

2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.