Saffron mayo

Homemade mayo isn’t as complicated as I’d always though. You see recipes which talk about how carefully the oil needs to be added or advice on how to rescue it when it splits – puts you off trying.

But I’m glad I did try about a year ago as it’s such a good way to lift a salad or some leftover meat or fish into something that feels a bit special on a weeknight. It’s easy enough to flavour with some garlic or chilli oil – or a few strands of saffron like this version inspired by one of Gordon Ramsey’s recent cookery course recipes.

In a big clean bowl, start with a teaspoon of mustard, squeeze of lemon juice, salt and pepper. Mix this together and add a large egg yolk and the saffron. Beat all of this together with a whisk.

Now slowly drop in some good veg oil (like a rapeseed oil) while beating all the time. I’ve found olive oil is too strong all on its own but a mix of olive and veg oil is good. Slowly add the oil until the mayo thickens. Taste for seasoning.

Keeps well in the fridge for a few days. Great on a salad – this one was some leftover roasted salmon and crunchy croutons.