Saffron garlic mayo
Garlic mayo with saffron made with homemade mayonnaise or store-bought and flavoured with garlic paste and crushed saffron. Perfect with steamed veggies or smoked fish.
Servings 4 people
Calories 460kcal
Equipment
- Hand blender
- Tall container or jar
- Spatula
- Serving bowl
Ingredients
- 200 ml vegetable oil
- 1 egg
- 1/4 tsp salt
- 2 tsp lemon juice
- 1/3 tsp saffron finely ground
- 1 tsp garlic paste or 1 garlic clove grated
Instructions
To make homemade mayo
- Add the whole egg to a tall container or jar. Blend the egg alone for about 1 minute doing up and down motions until the egg has become frothy. Keep the up and down movement with the blender while pouring the oil in a slow and continuous stream. Keep pouring the oil and blending the mixture until it emulsifies. Put away the blender and stir in the salt and lemon juice.
To flavour the mayonnaise
- Add the crushed saffron and garlic paste to the mayo. Stir thoroughly with a spatula to make sure the garlic paste is evenly distributed everywhere. Cover with cling film and place it in the fridge for 20 minutes.
- After the resting time the mayo will appear dotted where the saffron bits are. Give it a stir to distribute the saffron until the mixture is a homogeneous yellow. Transfer to a serving bowl.
Notes
- The nutrition values in the recipe card are an estimate.
- If using store-bought mayo, you will need about 1 cup (230 g).
- To make this garlic mayo sauce vegan use a plant-based mayonnaise as base.
- If you don't have garlic paste, 1 tsp of paste subs 1 finely grated clove.
Nutrition
Calories: 460kcal | Carbohydrates: 1g | Protein: 1g | Fat: 51g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 161mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg