Saffron-anchovy mayonnaise

Name: Saffron-anchovy mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: Makes 1 cup
Ingredients: ¼ teaspoon saffron threads; 1 teaspoon Dijon mustard; 1 egg yolk; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup extra-virgin olive oil; ½ teaspoon finely minced garlic; 2 anchovy fillets, minced; 1 tablespoon fresh lemon juice

Preparation info

Makes
1 cup

Difficulty
Easy
Ready in
10 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Best made in advance so the saffron has time to bloom and the garlic to mellow. Use for fish soup or any boiled or steamed fish dish.

Ingredients

1 egg yolk
1 teaspoon Dijon mustard
¼ teaspoon saffron

Sauce
Fish course
Pescatarian
Gluten-free

Method

To make by hand, use a wire whisk to beat together the egg yolk, mustard, saffron, and garlic in a bowl. Begin to add the oil, a little at a time, as you beat, adding more as each bit is incorporated. Once a thick emulsion forms—you’ll know it—you can add the oil a little faster. Depending on how fast you beat, the whole process will take 2 to 5 minutes.
<