St Ewe Saffron Mayo

Instructions

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