Name: Saffron Hollandaise Sauce
Ingredients: 200 g Butter; 2 Egg yolks; 1 tb White wine vinegar; 1 tb White wine; 6 Crushed white peppercorns; 1/4 ts Saffron stamens; 1/4 Lemon; juice of; 2 tb Water; Salt

CATEGORY	CUISINE	TAG	YIELD
Eggs		Coxon’s kit, Coxon2	1	servings

INGREDIENTS

200	g	Butter
2		Egg yolks
1	tb	White wine vinegar
1	tb	White wine
6		Crushed white peppercorns
1/4	ts	Saffron stamens
1/4		Lemon; juice of
2	tb	Water
		Salt

INSTRUCTIONS

Melt the butter and skim off the impurities.
Place the wine vinegar, wine, peppercorns and the saffron into a pan and
reduce the liquid.
Add 2tbsp water and place into a clean bowl.
Add the fresh egg yolks to the liquid and whisk over a double boiler until
light.
Gradually whisk in the butter and finish with a squeeze of lemon and
seasoning if required. Serve with fish.
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