I made this saffron mayonnaise as part of a dipping platter, with some homemade bread fresh from the oven. It was a huge hit. I made a large quantity, and used the leftovers with a raw vegetable platter, in a salad-dressing, and to dip crackers into.
It’s simple enough to make if you use store-bought mayonnaise. Saffron is an expensive ingredient though, so be careful with it and stick to the quantity specified. When I first made this I added more after tasting, but as the saffron takes some time to be absorbed into the sauce, the flavour needs time to develop fully. I was left with a strong saffron mayonnaise. I added more mayonnaise and garlic to thin down the saffron flavour, but it’s easier to avoid the situation altogether.
- 125ml (1/2 cup) mayonnaise
- 0.1gr saffron
- 1 clove garlic
Press the garlic through a garlic press. Take the saffron strands and rub them between your fingers to break them apart. Combine all the ingredients and season to taste with salt and pepper if necessary. Cover the mayonnaise and leave it for 2 hours, this will make the saffron fall apart into the sauce. Stir the mayonnaise and serve with some good bread and raw vegetables for dipping.