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  Recipe Home » Sauces » Divine Hollandaise
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  Divine Hollandaise
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 238
Ingredients:
1/2 tsp Saffron threads
3 large Egg yolks
1 cup Unsalted buffer, in pieces (225g)
2 tbsp Lemon juice
1 tbsp 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.
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