- In a large bowl whisk your yolks, mustard, lemon and garlic together. Add in your strands of saffron by removing from the water.
- Then gradually pour in your oil, little by little, continuing to whisk.
- Incorporate all the oil until you have a smooth, silky and golden mayo.
- Add more oil to the recipe for a heavier mayonnaise. Store in the fridge and consume within a week.
- Try: St Ewe Free Range Egg mayonnaise sandwiches with watercress!
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