Saffron Mayonnaise Recipes
MUSSELS WITH SAFFRON MAYONNAISE
Steps:
- For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.
- For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.
SAFFRON MAYONNAISE
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Sauce Garlic Side Picnic Vegetarian Quick & Easy Mayonnaise Vinegar Spice Saffron Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Bring water and saffron just to a boil in a small saucepan. Remove from heat. Stir, then let steep, uncovered, 10 minutes, to release saffron color and flavor.
- Whisk together mayonnaise, sherry vinegar, and garlic in a bowl. Gradually whisk in saffron water.
GARLIC SAFFRON MAYONNAISE
Steps:
- In a food processor or blender puree small clove garlic, 1/4 teaspoon saffron dissolved in some rice vinegar; tablespoon pimentos. Add 1/4 to 1/2 cup mayonnaise or to taste. Add more rice vinegar to taste and season with salt and crushed red pepper. Thin with water if you wish.
SAFFRON AND DILL MAYONNAISE, PLUS GARLIC AND LEMON MAYONNAISE
Steps:
- SAFFRON MAYONNAISE: Grind 2 pinches of saffron in a mortar and add 1 tablespoon boiling water to infuse for several minutes. Stir this into 1 cup of mayonnaise. Serve with roasted red peppers and tomatoes, fried potatoes, Mediterranean soups, lentil or chickpeas.
- GARLIC MAYONNAISE: Coarsely chop 4 to 6 cloves garlic. Transfer into a mortar and pound with a pinch of salt until it turns into a paste. Stir into a cup of mayonnaise and add a little lemon juice to taste. Serve with chargrilled summer vegetables (eggplant, zucchini and charred red onion), a summer vegetable soup, or use as a dip for crudite.
- DILL AND LEMON MAYONNAISE: Add a quarter cup of chopped dill, 1 teaspoon lemon zest and lemon juice to taste to 1 cup mayonnaise. Serve with poached eggs, steamed vegetables and boiled new potatoes
GARLIC AND SAFFRON MAYONNAISE (ROUILLE)
Provided by David Kamen
Categories Condiment/Spread Garlic No-Cook Vegetarian Saffron
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- 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.
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