Divine Hollandaise

Recipe Ingredients

1/2 teaspoon	2.5ml	Saffron threads
3 teaspoons	15ml	Egg yolks (large)
1 cup	237ml	Unsalted buffer - in pieces
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Hot water

Recipe Instructions

You can add saffron successfully to any hollandaise recipe.

Steep threads in hot water for 20 minutes. Cook egg yolks and saffron in double boiler over low heat until thickened, stirring constantly. When thickened, begin adding butter pieces, incorporating each piece before adding another. Add lemon juice and keep warm in pan of water until ready to serve.

From "Wild About Saffron--A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.

Source:
M and J Hair (Stuart's Chinese Recipes Page)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.