Try this Divine Hollandaise recipe, or contribute your own.
Suggest a better descriptionYou 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. From "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. Posted by Stephen Ceideberg; March 30 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (719g) | ||
Recipe Makes: 1 | ||
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Calories: 2937 | ||
Calories from Fat: 2632 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 292.4g | 390 % | |
Saturated Fat 155.6g | 778 % | |
Monounsaturated Fat 95.6g | ||
Polyunsanturated Fat 24.1g | ||
Cholesterol 5522.8mg | 1699 % | |
Sodium 222.6mg | 8 % | |
Potassium 581.1mg | 15 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 20g | ||
Protein 66.9g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2937
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