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.