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LOCATION: Recipes >> Sauces >> Hollandaise 05

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Hollandaise

1/2 ts saffron threads
3 lg egg yolks
1 c unsalted butter, in pieces (225g)
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.

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