Saffron Mayonnaise

Name: Saffron Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 2 tbsp olive oil (30 ml) Olive Oil; 2 grated garlic cloves Garlic; generous pinch saffron (0.2 g) Saffron; 2 tbsp pastis (30 ml) Pastis; 2 tbsp water (30 ml) Water; about 2 yolks (36 g) Egg Yolk; 2 tbsp Dijon (30 ml) Dijon Mustard; 2 tbsp white wine vinegar (30 ml) White Wine Vinegar; 1¼ cups (300 ml) Vegetable Oil; lemon juice (10 ml) Lemon Juice; about ¼ tsp (2 g) Salt; ⅛ tsp (0.3 g) Cayenne

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

SPREAD · CRAB FRITTERS

In the published recipe, this is the spread for crab fritters.

Tom Kerridge's saffron mayonnaise for crab fritters.

On the jar

SAFFRON

Method: blend
Yield: about 1¾ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Olive Oil 30 mlPastis 30 mlWater 30 mlDijon Mustard 30 mlWhite Wine Vinegar 30 mlVegetable Oil 300 ml

Ingredients

Olive Oil2 tbsp olive oil (30 ml)
Garlic2 grated garlic cloves
Saffrongenerous pinch saffron (0.2 g)
Pastis2 tbsp pastis (30 ml)
Water2 tbsp water (30 ml)
Egg Yolkabout 2 yolks (36 g)
Dijon Mustard2 tbsp Dijon (30 ml)
White Wine Vinegar2 tbsp white wine vinegar (30 ml)
Vegetable Oil1¼ cups (300 ml)
Lemon Juicelemon juice (10 ml)
Saltabout ¼ tsp (2 g)
Cayenne⅛ tsp (0.3 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.

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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:

2 kitchens · 5 stars · 1 national award

Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Mustard Seed Dressing★ STARRED KITCHENOn the jar: MUSTARD SEED
Lime Honey Chilli Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a Tom Kerridge recipe (Tom Kerridge / tomkerridge.com (crab fritters…)).

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 Tom Kerridge / tomkerridge.com (crab fritters…) (published as “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