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Ingredients
- 1teaspoon white wine vinegar
- ¼teaspoon saffron threads
- 1½teaspoons fresh lemon juice
- 1large egg yolk
- 1½teaspoons kosher salt
- 2cloves garlic, peeled and minced
- ¾cup corn oil
Nutritional analysis per serving (6 servings)
256 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 15 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 77 milligrams sodium
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.