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Saffron Hollandaise


Course : Salsas
Serves: 6
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Ingredients:


1 cup clarified unsalted butter

3/4 teaspoon saffron threads

6 large egg yolk

1/4 cup fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon cayenne
 

Preparation / Directions:


heat butter in a small saucepan, over a low flame add saffron, remove from heat, and cool slightly combine egg yolks and lemon juice in the top of a double boiler heat and whisk, over simmering water, until slightly thickened whisk in melted butter, drop by drop, until silky and shiny season to taste with salt and cayenne keep warm serve warm

 

Nutritional Information:

62 Calories (kcal); 5g Total Fat; (73% calories from fat); 3g Protein; 1g Carbohydrate; 213mg Cholesterol; 7mg Sodium

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