A classic hollandaise sauce with a touch of earthy floral saffron to give the Saffron Hollandaise Sauce a subtle spice and lemon flavor. Great on eggs, seafood or gently steamed veggies.
Hello, Internet Friends! I have writer's block, I have nothing to say today, and everything to say. And a whole lot of not knowing what to say. What do you want to hear about? Let's make this a choose your own adventure style blog post! Leave a comment below and my next topic will be the one mentioned most!
I was never a fan of the choose your own adventure books, I wanted to know all of the possible outcomes and make a more informed choice. I would end up saving my place to read both choices until I was completely lost in the story. Here I am getting off topic now- talking about childhood reading frustrations is not the topic I had intended on writing about.
I could tell you about the date I went on this week (the first one in months), or talk about my cool single-girl life (it might not be as cool as you think).
Or I could tell you at length about my latest Beautycounter loves and deals (shop at: is.gd/primalbeauty).
Of course, I could explain my passionate love of breakfast, brunch and all things breakfast related. I could describe in detail how many things would be absolutely orgasmic with Saffron Hollandaise drizzled lovingly overtop.
How about if I tell you about saffron? It's a pretty cool spice, and I recently read the Wikipedia page to learn more about why it's so expensive and what gives it the unique floral flavor. Spoiler alert! Because it is a flower!
We could discuss at length how the song “Mellow Yellow” by Donovan (above) was written with this recipe in mind in 1967. It must have been, as the mention of saffron and the use in a butter commercial (below) in 1987 (and this is a butter sauce) is just too much coincidence!
Lastly, I could stop talking and tell you to get to the grocery and pick up the stuff, to let this recipe speak for itself. Which is exactly what I am going to do!Print
A classic hollandaise sauce with a touch of earthy floral saffron to give the sauce a subtle spice. Great on eggs, seafood or gently steamed veggies.
- 3 egg yolks
- 1tbsp lemon juice
- 3 tbsp water
- 3 tbsp ghee or butter chilled
- 1/4 tsp saffron
- 1/4 tsp salt
- pinch of black pepper
- Separate yolks from whites, use the egg whites for an omelet or another great recipe.
- In a double boiler add water to the bottom pot, bring water to a boil and then reduce to medium heat.
- Whisk egg yolks with lemon juice and water, add salt and pepper.
- Put over the simmering water and add the 3 tbsp chilled ghee or butter and continue whisking, the mixture will start to thicken. 2 or 3 minutes is all you need.
- add saffron and serve over poached eggs or gently steamed veggies
You need to find the sweet spot for temperature. Too hot and you end up with scrambled eggs. Too cool and the mixture will not emulsify.