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Saffron Hollandaise

Saffron Hollandaise


  • ½ shallot, peeled and finely diced
  • 4 peppercorns
  • 6-8 saffron threads
  • 3 tblsp white wine vinegar
  • 3 tblsp water
  • 175 grams butter (preferably unsalted)
  • 3 egg yolks


  1. Put the shallot, peppercorns, saffron, vinegar and water in a saucepan. Simmer over a low heat until reduced to 2 tblsp of liquid. Drain.
  2. Melt the butter and keep warm. Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heatproof bowl.
  3. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Season with salt, white pepper and a squeeze of lemon juice. Cover loosely and keep in a warm place such as the back of the stove to ensure the sauce does not solidify.

Blender Method

  1. From Step 2, put the egg yolks and reduced vinegar into a blender. Heat the butter until very hot. Turn on the blender and gradually pour the butter onto the yolks. The heat of the butter should ensure the egg mixture cooks and becomes creamy.

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