Ingredients
Preparation
Step 1
Char the pepper on a medium-hot grill, on the burner of a gas stove, or in the broiler. Place the pepper in a small paper bag and close tightly. Let steam 15 minutes.
Step 2
Toast the saffron in a small pan over medium heat until it just dries and becomes brittle. Be careful not to burn it.
Step 3
Place the egg yolk in a stainless steel bowl. Begin to whisk in the grapeseed oil drop by drop, as slowly as you can bear. Once the mayonnaise has thickened and emulsified, you can add the remaining oils in a slow steady stream, whisking all the time. If the mixture gets too thick, add a drop or two of water.
Step 4
Using a mortar and pestle, pound the saffron, garlic, and 1/2 teaspoon salt. Scrape every little bit of the mixture into the mayonnaise with a rubber spatula, and whisk to combine.
Step 5
Peel the charred and steamed pepper carefully over a strainer. Do not run the pepper under water or you will lose some of the delicious juices. Remove the stem, seeds, and membranes.
Step 6
Purée the pepper in a food processor until smooth. Fold it into the mayonnaise, and season with a healthy squeeze of lemon juice, a pinch of cayenne, and a pinch of black pepper. Taste for balance and seasoning.
