Lime-Coriander-Saffron Mayonnaise

Name: Lime-Coriander-Saffron Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: 0.1 g Saffron; 50 ml water (reduce to 1 tbsp saffron water) Water; about 2 yolks (36 g) Egg Yolk; 1 tbsp Dijon (15 ml) Dijon Mustard; dash lime juice (5 ml) Lime Juice; about ⅔ cup (150 ml) Rapeseed Oil; about ½ clove (3 g) Garlic; 2 tbsp hot water (30 ml) Water; small handful chopped coriander (10 g) Coriander; lime zest + remaining juice Lime; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Daniel Galmiche recipe. Not affiliated with, sponsored by, or endorsed by Daniel Galmiche.

SPREAD · SALMON & CRUSHED POTATO

In the published recipe, this is the spread for salmon with crushed potato.

Daniel Galmiche's saffron mayonnaise for salmon.

On the jar

LIMECORIANDE

Method: blend
Yield: about 1 cup
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Water 50 mlDijon Mustard 15 mlLime Juice 5 mlRapeseed Oil 150 mlWater 30 ml

Ingredients

Saffron0.1 g
Water50 ml water (reduce to 1 tbsp saffron water)
Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 tbsp Dijon (15 ml)
Lime Juicedash lime juice (5 ml)
Rapeseed Oilabout ⅔ cup (150 ml)
Garlicabout ½ clove (3 g)
Water2 tbsp hot water (30 ml)
Coriandersmall handful chopped coriander (10 g)
Limelime zest + remaining juice
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Lime-Coriander-Saffron Mayonnaise + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Lime-Coriander-Saffron Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 1 national award

Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Sauce Vierge★ STARRED KITCHENOn the jar: VIERGE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Daniel Galmiche works in Modern French / British at Knockinaam Lodge; Harvey’s Bristol; Cliveden House; credentials include Michelin 1* (Knockinaam Lodge; Harvey’s Bristol; Cliveden House).

Originally published as Lime–Coriander–Saffron Mayonnaise.

Adapted from a Daniel Galmiche recipe (Daniel Galmiche / Great British Chefs (salmon crushed potato)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Daniel Galmiche / Great British Chefs (salmon crushed potato) (published as “Lime–Coriander–Saffron Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar