Ingredients:

1 large egg (at room temperature)
¼ teaspoon saffron threads
2 garlic cloves (peeled and halved)
1 x 15ml tablespoon lemon juice plus 1 teaspoon more
½ teaspoon sea salt flakes
1 x 15ml tablespoon cold water
250 millilitres cold-pressed rapeseed oil or regular olive oil

Borrowed from Nigella

Serves: Makes approx 250ml
Preparation time: 10 minutes

Method:

Put all the ingredients, except for the extra teaspoon of lemon juice, into the goblet that comes with your stick blender. You can use a small bowl but it really needs to be very snug fit around the head of your blender: it's what will make the mayo work.

Plant the stick blender against the bottom of the goblet and then switch it on at full power, but don't move it around just yet. Again, this is important for the mayonnaise to come together.

Once the mayo starts to form around the head of the stick blender, foaming up a little - and this shouldn't take more than about 30 seconds - you can move the head of the blender and keep whizzing to absorb the rest of the oil, creating a smooth, thick mayonnaise.

Transfer to a bowl, and stir in the teaspoon of lemon juice by hand, which will loosen the texture a little. Cover with cling film and leave to stand for at least 15 minutes. If you can bear to leave it for longer, so much the better: both flavour and golden hue will deepen further on standing; its true colour emerges after it has been in the fridge overnight. Stir gently before serving, dispersing the flecks of saffron.

Contributor: Cam