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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2003
All Easy Cooking Recipe Kitchen
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Hollandaise
1/2 Teaspoon Saffron threads
3 Large Egg yolks
1 Cup Unsalted buffer, in pieces (225g)
2 Tablespoon 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.
Source:"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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