RECIPES

1: Prepare all the ingredients. Make sure to use the 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.

Store, in a lidded jar, in the refrigerator for up to one week.

https://ketodietapp.com/Blog/lchf/healthy-homemade-saffron-mayonnaise