Saffron hollandaise sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Butter |
| 2 | Egg yolks | |
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | White wine |
| 6 | Crushed white peppercorns | |
| ¼ | teaspoon | Saffron stamens |
| ¼ | Lemon; juice of | |
| 2 | tablespoons | Water |
| Salt | ||
Directions
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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Carlton Food Network
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