Serve this saffron-infused mayonnaise with steamed asparagus or mussels or grilled seafood kebabs. Source: EatingWell Magazine, July/August 1996

Patsy Jamieson
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Ingredients

Directions

  • Crumble saffron threads into wine; let steep a few minutes before adding to mayonnaise. Season with cayenne.

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Nutrition Facts

26 calories; 2 g total fat; 130 mg sodium. 2 g carbohydrates; Full Nutrition