Saffron Hollandaise Sauce
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INGREDIENTS
- 200 g Butter
- 2 Egg yolks
- 1 tb White wine vinegar
- 6 Crushed white peppercorns
- 1 tb White wine
- 1/4 ts Saffron stamens
- 2 tb Water
- Salt
- 1/4 Lemon ; juice of
INSTRUCTIONS
Melt the butter and skim off the impurities. Place the wine vinegar, wine, peppercorns and the saffron into a pan and reduce the liquid. Add 2tbsp water and place into a clean bowl. Add the fresh egg yolks to the liquid and whisk over a double boiler until light. Gradually whisk in the butter and finish with a squeeze of lemon and seasoning if required. Serve with fish. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (548g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2312 | ||
| Calories from Fat: 2111 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 234.5g | 313 % | |
| Saturated Fat 128.7g | 644 % | |
| Monounsaturated Fat 74g | ||
| Polyunsanturated Fat 17.6g | ||
| Cholesterol 3786.5mg | 1165 % | |
| Sodium 1285mg | 44 % | |
| Potassium 395mg | 10 % | |
| Total Carbohydrate 13.3g | 4 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 11.9g | ||
| Protein 45.2g | 65 % | |
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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. |
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Calories per serving: 2312
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