| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces, Ceideburg 2 | 1 | Servings | |
INGREDIENTS
| 1/2 | ts | Saffron threads |
| 3 | lg | Egg yolks |
| 1 | c | Unsalted buffer, in pieces (225g) |
| 2 | tb | Lemon juice |
| 1 | tb | Hot water |
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. Posted by Stephen Ceideberg; March 30 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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