Tasmanian Honey Saffron Hollandaise

Tasmanian Honey Saffron Hollandaise


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


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

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