- 1 tablespoon water
- 1/2 teaspoon packed saffron threads
- 3/4 cup mayonnaise
- 1/4 cup drained capers plus 1 teaspoon caper liquid
- 2 tablespoons mixed chopped fresh herbs (such as thyme, oregano and parsley) or 2 teaspoons dried
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- Bring water and saffron to simmer in small saucepan. Remove from heat; let stand 10 minutes. Place mayonnaise in small bowl; whisk in saffron mixture. Add remaining ingredients; stir until blended. Season with salt and pepper. Cover and chill at least 2 hours. (Can be made 3 days ahead. Keep chilled.)