Saffron mayonnaise

Saffron mayonnaise

Total: 15 Min. | Active: 15 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / dl: 540 kcal
, Fat: 56 g
, Carbohydrate: 2 g
, Protein: 7 g


2 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 fresh egg yolk
2tsp coarse-grain mustard
1tsp lemon juice
1sachet saffron (approx. 125 mg)
¼tsp salt
1dl sunflower oil
100g half-fat quark
1 organic orange, use only ½ of grated zest
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How it's done

Combine the egg yolk with the mustard, lemon juice, saffron and salt. Add the oil drop by drop to begin with, then gradually more, stirring constantly to form a thick mayonnaise. Stir in the quark and orange zest.

Good to know
That fits: fish fondue, fondue chinoise, fondue bourgignonne, vegetable sticks

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