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www.RecipeFaire.com Presents:
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Saffron Hollandaise Sauce
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by:
Carrie Ward
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Saffron Hollandaise Sauce Recipe uses saffron which complements almost all fish and shellfish. Here, it uses butter, saffron threads, egg yolks, lemon juice and salt and cayenne pepper to create this delicious hollandaise sauce recipe.
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INGREDIENTS
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1 cup butter
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3/4 teaspoon saffron threads
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6 egg yolks, at room
temperature
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1/4 cup lemon juice
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Salt and cayenne pepper
to taste
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DIRECTIONS
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1:
In a small pan over low heat, melt butter; add saffron. Remove from heat and set aside to cool slightly.
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2:
In top of a double boiler, combine egg yolks and lemon juice. Whisk well. Place over simmering water and whisk constantly until mixture begins to thicken. Add melted butter drop by drop, whisking constantly. Mixture
should emulsify, becoming silky and shiny as egg yolks absorb butter. When all butter has been incorporated, season to taste with salt and cayenne. Serve immediately, or keep
warm in a double boiler.
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3:
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4:
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