Saffron Mayonnaise

Name: Saffron Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: Latin
Ingredients: 5 tsp water (25 ml) Water; 0.4 g Saffron; about 1½ yolks (30 g) Egg Yolk; 0.5 Garlic; about ¼ tsp (2 g) Salt; 2 cups + 4 tsp sunflower oil (500 ml) Sunflower Oil

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

SPREAD · ~550 G; DISSOLVE SAFFRON THEN STREAM OIL

A spread for ~550 g; dissolve saffron then stream oil. The same recipe pairs it with Chili Oil, its companion sauce.

A base for sandwiches, salads, and dips.

On the jar

MAYONNAISE

Method: blend
Yield: about 2¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Water 25 mlSunflower Oil 500 ml

Ingredients

Water5 tsp water (25 ml)
Saffron0.4 g
Egg Yolkabout 1½ yolks (30 g)
Garlic0.5
Saltabout ¼ tsp (2 g)
Sunflower Oil2 cups + 4 tsp sunflower oil (500 ml)

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.

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Companion jar

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:

4 kitchens · 6 stars · 1 national award

Garlic Confit in Olive Oil★ STARRED KITCHENOn the jar: GARLIC CONFI
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Helena Rizzo works in Brazilian / contemporary at Maní; credentials include Michelin 1* (Maní, São Paulo).

Originally published as Maionese de Açafrão.

Adapted from a Helena Rizzo recipe (Helena Rizzo / PUCRS Vegetais ebook).

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 Helena Rizzo / PUCRS Vegetais ebook (published as “Maionese de Açafrão”). 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.

Companion jar