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INGREDIENTS 1 vial of Tas-Saff saffron 120 grams of butter 4 egg yolks 1 teaspoon of Wellington Apiary Hobart Wildflower honey Salt and pepper to taste |
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METHOD
The night before:
Fill the vial of saffron with warm water and allow to infuse overnight.
To make the hollandaise:
Weigh the butter in a jar and melt it in the microwave.
Once just melted, add the egg yolks and honey.
Blitz the ingredients with a hand blender until combined.
Add the saffron into the hollandaise and stir through.
Taste and season with salt and pepper, if desired.
We recommend serving with a lightly toasted bagel, Woodbridge Smokehouse cold smoked salmon, spinach and a perfectly poached egg.
Don't forget your Tasmanian Villino coffee on the side!
The sauce can be stored in a sealed refrigerated jar for up to one week.
We recommend warming slightly before use if the sauce gets too thick when chilled.
Serves 12