If there is something I love more than anything it is eggs! They are so versatile – hot, cold, sweet and savoury – they are a staple I just couldn’t live without. One use that I make all the time is my own mayonnaise. I can’t go back to shop bought ever – the homemade stuff is on another level! This recipe takes my standard recipe for garlic mayonnaise (aoli, alioli – whatever you want to call it) and uses saffron to bring a bit of luxury and colour to the party. The creamy mayo takes on a wonderful yellow appearance and is beyond creamy and delicious. Last night, I was serving mine with some crunchy fried squid cooked Spanish style with paprika so I named it Alioli! There was plenty leftover, so the next day, for lunch I ate the rest with one of my all time, all time, all time favourites Tortilla Española, a beautiful potato and tuna tortilla that is just out of this world. The two are just made for each other… If you love mayonnaise, you will love this – I guarantee!
20-30 strands saffron
1 large clove garlic
1/2 teaspoon salt
1 large egg yolk
1 teaspoon Dijon mustard
1/4 teaspoon white pepper
1 cup vegetable oil & 1/2 cup light olive oil combined.
2 teaspoons sherry vinegar
Soak the saffron threads in 1/3 cup freshly boiled water for 10 minutes. Set aside.
Meanwhile, mash together the anchovy and garlic with the salt until smooth. In a medium bowl, mix this with the egg yolk, mustard and pepper until smooth. In very small amounts drizzle in the oil. Whisk until fully incorporated before adding a little more oil and whisking again – the mixture should emulsify and create a thick mayonnaise as you incorporate the oil. Towards the end you may add the oil in larger amounts as the mixture will be more stable.
Stir in the sherry vinegar and the saffron with the soaking liquid. The mayonnaise will become thinner and turn a light yellow colour. Check for seasoning and serve.
As I mentioned above, this is great with seafood, with eggs and I also love with hot boiled potatoes and some steamed asparagus. Heaven!