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Homemade Saffron Mayonnaise

★★★★★★★★★★
4.8 stars, average of 12 ratings

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We all know how easy it is to make your own delicious mayonnaise these days, don’t we? Do you remember the days where a pot of homemade mayo on the dinner table was a huge treat?

So, we moved on to serving our family and guests hollandaise when we wanted to whip out something a bit special.

Hold on to your hats, people. Saffron Mayonnaise will blow your mind. It’s luxuriously rich and creamy with a delicate honeyed flavour and an indulgent yellow hue.

Yes, I know, saffron isn’t cheap, but you only use a small amount in this recipe, and it has become a lot easier to source and purchase these days with many major supermarket chains stocking it in the spice section.

Unlike most store-bought mayo products, here at no unhealthy vegetable oils in this recipe. We are using light tasting olive oil but you can also use other healthy fats such as avocado oil, walnut oil or macadamia oil. It's a healthy fat bomb with no carbs!

This healthy keto mayonnaise is perfect with eggs, steamed greens, on a steak, with shellfish, or eaten out of the jar… Enjoy!

Using raw eggs? If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.

Hands-on Overall

Serving size 1 tbsp, 15 g/ 0.5 oz

Allergy information for Homemade Saffron Mayonnaise

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian

Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)

Net carbs0 grams
Protein0.3 grams
Fat11.7 grams
Calories105 kcal
Calories from carbs 0%, protein 1%, fat 99%
Total carbs0 gramsFiber0 gramsSugars0 gramsSaturated fat1.1 gramsSodium34 mg(1% RDA)Magnesium0 mg(0% RDA)Potassium4 mg(0% EMR)

Ingredients (makes 4 servings)

  • 1 tsp saffron strands
  • 1 tbsp boiling water
  • 1 large egg
  • 1/4 tsp sea salt
  • 1 cup light flavoured olive oil, avocado oil, walnut oil or macadamia oil
  • Optional: 1-2 tsp lemon juice or apple cider vinegar, to taste

Instructions

  1. Prepare all the ingredients. Make sure o use whole egg, not just the yolk. Homemade Saffron Mayonnaise
  2. Place the saffron strands in the boiling water and leave to bloom for at least 30 minutes. If you can let it sit overnight, do so, but 30 minutes will still give you a fabulous result.
    Homemade Saffron Mayonnaise
  3. Place the saffron and water into the bottom of a jar that your immersion blender fits neatly into. Top with the egg, the salt and the olive oil.
    Don't have an immersion blender or a tight fitting jar? You can make your mayo using an electric mixer or even using a food processor! Homemade Saffron Mayonnaise
  4. Place the cup of the immersion blender over the egg and turn it on. Don’t move it straight away, wait until you see ribbons forming around it and then slowly start to lift it up.
    Homemade Saffron Mayonnaise
  5. Blend until the mayonnaise is thick and creamy. You want to have the strands of saffron mixed through the mayonnaise so check to make sure that none are tangled around the blender blades. If they are, turn the blender off at the power source before pulling the strands out and stirring them through the mayonnaise.
  6. Store, in a lidded jar, in the refrigerator for up to one week. Homemade Saffron Mayonnaise

Saffron Mayonnaise
Step by Step

★★★★★★★★★★
4.8 stars, average of 12 ratings
Saffron Mayonnaise
This homemade saffron mayonnaise is luxuriously rich and creamy with a delicate honeyed flavor and indulgent yellow hue.
Hands on5m
Overall10m
Servings19
Calories105 kcal
Pin it

Ingredients

  • 1 tsp saffron strands
  • 1 tbsp boiling water
  • 1 large egg
  • 1/4 tsp sea salt
  • 1 cup light flavoured olive oil, avocado oil, walnut oil or macadamia oil
  • Optional: 1-2 tsp lemon juice or apple cider vinegar, to taste

Instructions

  1. Prepare all the ingredients. Make sure o use whole egg, not just the yolk.
  2. Place the saffron strands in the boiling water and leave to bloom for at least 30 minutes. If you can let it sit overnight, do so, but 30 minutes will still give you a fabulous result.
  3. Place the saffron and water into the bottom of a jar that your immersion blender fits neatly into. Top with the egg, the salt and the olive oil.
    Don't have an immersion blender or a tight fitting jar? You can make your mayo using an electric mixer or even using a food processor!
  4. Place the cup of the immersion blender over the egg and turn it on. Don’t move it straight away, wait until you see ribbons forming around it and then slowly start to lift it up.
  5. Blend until the mayonnaise is thick and creamy. You want to have the strands of saffron mixed through the mayonnaise so check to make sure that none are tangled around the blender blades. If they are, turn the blender off at the power source before pulling the strands out and stirring them through the mayonnaise.
  6. Store, in a lidded jar, in the refrigerator for up to one week.

Nutrition (per serving, 1 tbsp, 15 g/ 0.5 oz)

Calories105kcal
Net Carbs0g
Carbohydrates0g
Protein0.3g
Fat11.7g
Saturated Fat1.1g
Fiber0g
Sugar0g
Sodium34mg
Magnesium0mg
Potassium4mg

Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)

Net carbsProteinFatCalories
Total per 1 tbsp, 15 g/ 0.5 oz
0 g0.3 g11.7 g105 kcal
Saffron, dried, spices
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.3 g0.3 g4 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Walnut oil
0 g0 g11.5 g101 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

★★★★★★★★★★

This saffron mayo sounds delicious! Love the idea of using fancy stuff like saffron in everyday spreads. FYI I used walnut oil, I think it tastes best.

Thank you! 😊

Wow, this saffron mayonnaise sounds absolutely divine! I'm super excited to try it out, hope this will work with olive oil too.

I think olive oil might be too strong. If you really want to use it, you may want to start with light (not extra virgin) olive oil. Avocado oil might also taste strong - it will depend on the brand as some are deodorized. I find walnut oil the tastiest.