Saffron Mayonnaise Food

SAFFRON MAYONNAISE

Steps:

• Process egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes. Combine oils; with machine running, add oil, drop by drop, through feed tube until mixture begins to thicken (about 1/4 cup oil; do not stop the machine). Add remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon lemon juice.
• Grind saffron with a mortar and pestle. Transfer to a bowl. Add 1 teaspoon lemon juice; let stand until liquid turns yellow, 5 minutes. Strain; discard threads.
• Put mayonnaise into a small bowl; drizzle in saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.

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.

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 MAYONNAISE

Steps:

• Bring water and saffron just to boil in heavy small saucepan. Remove from heat. Stir and let steep 15 minutes to release saffron color and flavor.
• Whisk mayonnaise, lemon juice and garlic to blend in small bowl. Gradually whisk in saffron water. Cover and store in refrigerator.

SAFFRON MAYONNAISE

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.

SAFFRON AIOLI

Steps:

• Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
• Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE

Steps:

• Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
• With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.
• Dissolve the saffron threads in the warm white wine and add to the blender.
• Transfer to a bowl and taste. Stir in salt and lemon juice to season.
• Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.

SAFFRON AïOLI

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.