Saffron & Black Garlic “Rouille” Mayo

Saffron & Black Garlic “Rouille” Mayo

Sarah Mickey All Recipes, Black Garlic Recipes, Saffron Recipes Leave a Comment

Saffron & Black Garlic “Rouille” Mayo

This homemade mayo, inspired by a rouille sauce, is flavored with earthy saffron and complex, umami-dense black garlic. It can be used as a spread, condiment, or dip. Here we’ve served it with steamed artichokes. It’d also be delicious with roasted asparagus.

  • 2 cloves Black Garlic, finely minced
  • ¼ tsp Sargol Grade Saffron
  • 2 Egg Yolks, farm fresh, ideally nice & orange
  • 1 1/2 tbsp Lemon Juice
  • 1 ½ cup Neutral Vegetable Oil (canola, etc)
  • Salt to Taste



Bloom the saffron in 1 tbsp warm water until the water is well colored.

Whisk together the egg yolks with the saffron/water mixture and lemon juice & salt to taste.

Slowly drizzle the oil into the egg yolk mixture while whisking, starting just a drop at a time, then slowly increasing from there to a thin but steady stream. Continue to add oil and whisk until a mayo forms with the right consistency (you can also do this in a food processor).

Mix in the black garlic.
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