Recipe - Saffron Mayonnaise

2 teaspoon Powdered saffron
Water
2 cup Extra virgin olive oil

Dissolve saffron in a few drops of water, enough to make a paste the
consistency of ketchup. Whisk in olive oil. Pour into a mason jar with a
tight fitting lid. Leave in a cool, room temperature place for two days,
shaking every so often to distribute saffron. Towards the end of 48 hours,
allow saffron to settle. Strain off resulting saffron oil. Store in a
covered container.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9116 PATRICK CLARK

Converted by MM_Buster v2.0l.