Mayonnaise with Saffron and Cream
Sauces and Marinades | Author's cuisine
⏳ Time
7 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Store in the refrigerator for 3–5 days.
Ingredients
- Chicken Egg - 1 piece
- Unrefined Sunflower Oil - 4 fl oz
- Red Wine Vinegar - 1 teaspoon
- Mustard Greens - 1 tablespoon
- 10% cream - 0 fl oz
- Saffron - a pinch
- Ground Black Pepper - a pinch
- Ground Nutmeg - a pinch
- Pink Himalayan Salt - to taste
Step by Step guide
Step 1
Crack the egg into a deep container.
Step 2
Add ground black pepper.
Step 3
Add salt.
Step 4
Add wine vinegar.
Step 5
Then add mustard.
Step 6
Pour in the olive oil and start blending with an immersion blender.
Step 7
As soon as the yellow mixture starts to rise from the blender, begin to move it up and down slowly.
Step 8
Pour in the cream.
Step 9
Add nutmeg and blend until smooth.
Step 10
Add saffron, mix, and transfer to a convenient storage container.
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