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

Ingredients

2 dl

Hint:


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
kochen@bettybossi.ch

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

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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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