Divine Hollandaise

Serving Size : 1
Ingredients

for prepare Divine Hollandaise

:

Amount	Measure	Ingredient - Preparation Method
1/2	teaspoon	saffron threads
3	large	egg yolks
1	cup	unsalted buffer - in pieces
2	tablespoons	lemon juice
1	tablespoon	hot water

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.

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