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Ingredients
1 teaspoon white wine vinegar
¼ teaspoon saffron threads
1 ½ teaspoons fresh lemon juice
1 large egg yolk
1 ½ teaspoons kosher salt
2 cloves garlic, peeled and minced
¾ cup corn oil
Nutritional analysis per serving
1 gram carbs; 31 milligrams cholesterol; 256 calories; 8 grams monosaturated fat; 15 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 77 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place vinegar in a very small pan over medium-low heat. When vinegar is hot, remove pan from heat and add saffron. Steep 20 minutes. Add lemon juice; mix well.
- Step 2
Place egg yolk in a deep, medium mixing bowl. With a large whisk, beat about 15 seconds. Add the saffron mixture, salt and garlic, and whisk 30 seconds. Then, whisking vigorously, slowly add the oil in a thin stream. Whisk until the sauce is very thick. Adjust seasonings. Transfer to a bowl, cover and refrigerate until ready to serve.
Private Notes
Comments
This was terrible. I have made lots of similar sauces with success. This one (and I tried twice) never thickened
How long to beat? It’s not getting thicker.
Way too salty - try with smaller amount first.